Celeriac is not largely used in our kitchens, maybe because of its non-reassuring appearance, or maybe because of its particular flavor.
Today we have decided to offer you a fabulous celeriac cream with toasted hazelnuts and balsamic vinegar. ottenendo un gusto davvero nuovo.
Here is our YouTube video with all the steps of the recipe.
Table of Contents
The recipe
The recipe is extremely easy to make.
The ingredients list is here below.
Ingredients for 4 people
- 2 tbsp olive oil
- 1 celeriac
- 1l vegetable broth
- 1 large leek
- 1 large potato
- a handful of hazelnuts
- chives
- black pepper
- marjoram
Utensili
- immersion blender
Process:
First of all, turn on the oven at 170°C/338°FWhen the oven is hot,bake the hazelnuts to toast them. Cut off the leaves of the leek and wash it in running water. Then cut it in pieces of 3cm each.
Peel the potato and cut it coarsely, then cut in pieces the celeriac too., poi tagliare anche il sedano rapa a pezzi della stessa grandezza circa.
Heat the olive oil in a pot large enough to hold the vegetables.Then, add the leek and let it cook for 2 minutes. Add the potato and the celeriac and wait another 2 minutes.
In the meantime, bring 1l water to a boiland add a teaspoon vegetable broth. Cover the vegetable inside the pot and let cook for half an hour, without the lid of the pot
Prick the vegetables with a fork to see if they are cooked.
With an immersion blenderblend the vegetables. Serve in the dishes with the aid of a pass, to remove the filaments of the leek.
Garnish with chives and toasted hazelnuts, cutted in half.If you want, add some black pepper and marjoram.
tips
If you want, you can omit the potato to get a less dense consistency si può non mettere la patata.
Celeriac cream can be put in the fridge for 2 days, or even in the freezer for a longer time.
You can replace chives with some sage or oregano.
