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Celeriac purée
Puree of celeriac with apple and cinnamon.
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Ingredients
Directions
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Peel the celeriac and cut into cubes.
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Boil the celeriac in a little water with salt for about 15 minutes and drain.
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Meanwhile, peel the apple and cut into quarters. Remove the core and cut the quarters into cubes.
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Bring the whipped cream to a boil in a pan, add the apple cubes and let it soften.
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Mix the apple cream and the butter through the celeriac and whisk the whole with a hand blender into a creamy puree. Season with cinnamon, pepper and salt.
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Nutrition
260Calories
Sodium7% DV170mg
Fat26% DV17g
Protein10% DV5g
Carbs5% DV15g
Fiber40% DV10g
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