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Truffled Celery Root Puree

with Tuna

Truffled Celery Root Puree - Truffled Celery Root Puree - Creamy, buttery flavors make for a luxuriously healthy meal
102 kcal
Truffled Celery Root Puree - Creamy, buttery flavors make for a luxuriously healthy meal

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Difficulty:easy
Preparation:50 min
Ready in:50 min
Low-sugar
low-carb
Vitamin-rich
High-protien
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
102
5%
Protein
6 g
12%
Fat
7 g
9%
Added Sugar
0 g
0%
Carbohydrates
1 g
0%
Roughage
3 g
-
Saturates
1 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

1Celery root (500 grams)
Salt
6 ouncesTuna
2 tablespoonsShelled pistachio
¼ cupsSoy creamer (or whipped cream)
1 tablespoonOlive oil
1 teaspoonTruffle oil
Pepper
½ bunchesChives
a little Fleur de sel

Kitchen Utensils

1 Pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Sieve, 1 Immersion blender, 1 Lid, 1 Food processor

Directions

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1 Peel, trim and cut celery root into 2 cm (approximately 3/4-inch) squares. Add celery root and cover with water up to half the depth of the vegetables. Add a pinch of salt, cover and bring to a boil.  Reduce heat and cook for 20 minutes over medium heat.
2 Meanwhile, rinse the tuna fillets and pat dry. Cut into fine dice.
3 Grind or crush pistachios finely.
4 Drain cooked celery root in a sieve, then transfer back into pot on the stove and allow moisture to evaporate.
5 Puree celery root with an immersion blender or in a food processor.
6 Mix in soy creamer, olive oil and truffle oil and season with salt and pepper.
7 Rinse chives and shake dry. Chop finely.
8 Distribute the slightly cooled puree on small plates.
9 Spread cubes of tuna over the puree. Serve sprinkled with crushed pistachios, chives and the fleur de sel.
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