Celeriac puree with chicory

Name: celeriac puree with chicory
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 celeriac; 2 great floury potatoes peeled and cut into cubes; 750 ml Full Milk; 10 g butter; 1 el sugar; 6 bushes chicory cleaned and halved; tl thyme leaves pouch a 15 g; 150 ml creme fraiche

A tasty Dutch recipe. The vegetarian side dish contains the following ingredients: celeriac, crumbly potatoes (peeled and diced), whole milk, butter, sugar, chicory (cleaned and halved), thyme leaves (bag a 15 g) and crème fraîche.

Ingredients

Directions

Cut the celeriac into thick slices, then cut the skin off and cut the slices into cubes.
Boil the cubes of celeriac and potato in 20 minutes until tender, with salt to taste.
In the meantime, heat the butter with the sugar in a frying pan and fry the praise on low heat on both sides, together with the thyme.
Season with salt and pepper.
Pour the celeriac and potatoes and crush them.
Stir in the crème fraîche and season with salt and (freshly ground) pepper.
Divide the puree over a bowl and place the fried chicory on it..

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Nutrition

445Calories

Sodium7% DV175mg

Fat34% DV22g

Protein32% DV16g

Carbs16% DV47g

Fiber4% DV1g

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