Potato Celeriac Purée - Miele DGC 6000 XL Cookbook

Ingredients
500 g celeriac
400 g potatoes
2 sticks celery
1 tbsp butter
150 ml double cream
Salt, pepper
Celery leaves
>> Tip:
Garnish with a sprinkling of
chopped roasted hazelnuts.
384 Side dishes
Potato celeriac purée
Serves 4
1
Peel and dice the celeriac
and potatoes and place in a
perforated cooking container
and cook. Place a solid cooking
container underneath to catch
the cooking liquor (see below
for settings).
2
Cut the celery into pieces
and cook together with the
butter and the cream in a solid
cooking container with the liq-
uor resulting from cooking the
celeriac (see below for settings).
3
Put everything into a pan,
purée and season with salt
and pepper. Finely chop the
celery leaves and sprinkle over
the purée.
Settings: Step 1
Function: Steam cooking
Temperature: 100°C
Duration: 10 minutes
Settings: Step 2
Function: Steam cooking
Temperature: 100°C
Duration: 6 minutes