Are you tired of the same old mashed potatoes? Looking for a new side dish to impress your guests? Look no further than puree de celeri branche marmiton! This French recipe takes the humble celery root and turns it into a creamy and flavorful puree that pairs perfectly with roasted meats or fish.
Ingredients
- 1 large celery root, peeled and chopped
- 2 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 3 tablespoons butter
- Salt and pepper to taste
Instructions
- In a large pot, combine the chopped celery root and broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the celery root is tender.
- Drain the celery root, reserving the broth, and transfer to a blender or food processor. Add the heavy cream and butter, and blend until smooth. If the puree is too thick, add some of the reserved broth until you reach your desired consistency.
- Season with salt and pepper to taste, and serve hot.
Nutritional Information
Serving size: 1/2 cup
Calories: 170
Fat: 14g
Saturated Fat: 9g
Cholesterol: 51mg
Sodium: 260mg
Potassium: 370mg
Carbohydrates: 9g
Fiber: 2g
Sugar: 2g
Protein: 3g
Cooking Time
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Equipment
- Large pot
- Blender or food processor
Serving Suggestions
Puree de celeri branche marmiton is a versatile side dish that pairs well with a variety of roasted meats or fish. Try serving it with roasted chicken or pork, or alongside a seared salmon fillet. For a vegetarian meal, serve it with roasted vegetables or a hearty lentil stew.
Variations
If you want to mix things up, try adding some extra flavor to your puree de celeri branche marmiton. Here are a few ideas:
- Add a clove of garlic to the pot when simmering the celery root for a hint of spice.
- Stir in some grated Parmesan cheese for a cheesy twist.
- Top with a drizzle of truffle oil or chopped fresh herbs for a touch of elegance.
Substitutions
If you don’t have celery root on hand, you can substitute it with parsnips or turnips for a similar flavor and texture. If you’re looking for a dairy-free version, try using coconut cream instead of heavy cream and vegan butter instead of butter.
Storage
Puree de celeri branche marmiton can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or heat in a saucepan on the stove.
Tips
- Be sure to peel the celery root thoroughly, as the outer layer can be tough and fibrous.
- If you prefer a smoother texture, you can strain the puree through a fine-mesh sieve before serving.
Notes
Celery root is also known as celeriac and can be found in the produce section of most grocery stores. It has a mild celery-like flavor and a starchy, potato-like texture.
Frequently Asked Questions
What is puree de celeri branche marmiton?
Puree de celeri branche marmiton is a French recipe that uses celery root to make a creamy and flavorful puree that pairs well with roasted meats or fish.
What does celery root taste like?
Celery root has a mild, slightly sweet flavor that is reminiscent of celery, but with a nutty, earthy undertone.
What can I serve with puree de celeri branche marmiton?
Puree de celeri branche marmiton pairs well with a variety of roasted meats or fish, as well as roasted vegetables or lentil stew for a vegetarian meal.
Can I make this recipe ahead of time?
Yes, puree de celeri branche marmiton can be made ahead of time and stored in the refrigerator for up to 3 days.
Personal Thoughts
Puree de celeri branche marmiton is a delicious and creamy alternative to mashed potatoes. I love the nutty, earthy flavor of the celery root and the richness of the cream and butter. This recipe is easy to make and pairs well with a variety of main dishes. I highly recommend giving it a try!