78
1. Peel and wash the celeriac. Cut into large pieces and grate in the midi bowl with
the 4mm grater disc.
2. Pour a litre of water into a large pan or pressure cooker. Add the celeriac. Put the
lid on and cook until the celeriac is very soft and easily pierced with the tip of a
knife. Drain and allow to cool slightly.
3. Blend the celeriac in the main bowl with the metal blade for 1-2 minutes.
4. When it has reached a smooth consistency, add the cream.
5. Switch the machine back on and slowly trickle the oil in via the feed tube. Season
with salt.
6. Reheat the purée for 5 minutes over a low heat.
Chef’s tip: You can make purées from a huge range of vegetables (carrots, courgettes,
etc.).
Celeriac purée
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200/Patissier
PREPARATION
10 min 10 min 15 min 15 min
BAKING
20 min 20 min 25 min 25 min
Celeriac
500g 1kg 1.5kg 2kg
Thick crème fraîche
65g 125g 190g 250g
Olive oil
1 tbsp 2 tbsp 3 tbsp 4 tbsp
Salt
VEGETABLES
E4
1. Wash the vegetables.
2. Peel the potatoes and turnips. Top and tail the courgettes.
3. Slice the vegetables separately in the midi bowl with the 2mm slicing disc.
4. Heat the oil in your deep fryer. As soon as it is hot, fry the vegetable slices.
5. Drain on a wad of kitchen paper before transferring to a serving dish. Season with
salt and pepper.
6. Serve immediately.
Vegetable crisps
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200/Patissier
PREPARATION
15 min 15 min 20 min 25 min
FRYING
5 min 5 min 5 min 5 min
Potatoes
2468
Courgettes
2234
Turnips
2468
Oil for frying, salt & pepper
E2
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