Рет қаралды 24,496
Cooking time - 20-25 min.
00:00 - What I'll be cooking today
00:45 - Why is celery healthier than potatoes
01:25 - Boiling celery for the puree
02:15 - Celery frittes
05:00 - Celery Puree
06:00 - Turning the frittes over
07:17 - Wraping up the puree
09:47 - Serving the frittes
Ingredients:
1 celery root (1/2 is enough for 2-3 servings)
120-150 ml heavy cream
100-120 g butter
10-15 ml olive oil
Salt
Freshly ground pepper
Paprika
Method
For the frittes:
1. Peel celery root and cut up into long sticks 0.8x0.8 mm. 2. Sprinkle with olive oil, season with salt and paprika. Mix the oil and spices in.
3. Lay out on a baking tray covered with baking paper in one layer. Bake in oven at 210-230 degrees (grill, ventilation if you have that) on top rack for 8-10 minutes till golden.
4. Turn over and bake for 7-10 minutes more till it all looks just like regular french fries.
Enjoy as a side dish or on its own with catsup or mayo!
For the puree:
1. Cut up the celery into cubes 1.5x.1.5x1.5 cm.
2. Boil in water for 15-20 min till soft. Season with salt once water returns to a boil.
3. Warm up cream and butter on very low heat.
4. Drain and grind the celery.
5. Whisk in cream and butter mixture, mix well.
6. Season with salt and freshly ground pepper to taste.
Enjoy as a side with meat, fish or poultry as a keto-friendly alternative to a potato puree.
Check out my potato puree recipe here: • Картофельное пюре с Чё...