Celery puree
24. October 2014
It is a very nice attachment, which, if you do not prepare often, will certainly bring a new wind to your table. Celery purée is interestingly contrasting. It is delicate and tasteful at the same time. In the process of using the method, success in the form of full and beautiful taste of celery is ensured while maintaining the maximum of vitamins. If you ripen the celery traditionally, it is very important to choke the shortest time and the low performance, just to preserve the extraordinary flavor and not to prepare the tasteless purée.
Postup
1.
Rinse the celery from the roots and outer peel, slicing it on thin slices of approximately 4mm or thinner.
2A. If you follow the sous vide method, sprinkle the celery spread on the largest surface of the bag with the butter and immerse it in a water bath heated to 83.5 ° C for 40 minutes. The sous vide dressing time should be between 25-40 minutes, but it depends on how thin you spread the celery, and it will not hurt if you get the air out of it.
* 2B * Traditionally, put the celery into a pot with a minimum of slightly salted water so that it can be covered with a slice slowly Squeeze the celery gently and only the time it takes, then preserve its full flavor and still many vitamins. This is just the advantage of the process of making food conserve maximum vitamin and flavor as much as possible. Finish ripened celery, but leave the broth aside.
2A. If you follow the sous vide method, sprinkle the celery spread on the largest surface of the bag with the butter and immerse it in a water bath heated to 83.5 ° C for 40 minutes. The sous vide dressing time should be between 25-40 minutes, but it depends on how thin you spread the celery, and it will not hurt if you get the air out of it.
* 2B * Traditionally, put the celery into a pot with a minimum of slightly salted water so that it can be covered with a slice slowly Squeeze the celery gently and only the time it takes, then preserve its full flavor and still many vitamins. This is just the advantage of the process of making food conserve maximum vitamin and flavor as much as possible. Finish ripened celery, but leave the broth aside.
3.
Put the finished celery into the blender, the food processor or the thermomix, add the butter if you have not already added it to the sachet method, add the cream and mix to fine puree. Alternatively add a little celery broth as needed and soak the salt. I have left a fine texture this time, it's up to you what consistency you want.
