The three vegetable puree
Instructions
Peel the celery root and potatoes, clean the fennel, keeping aside the barbe Greens, washed and cut everything into chunks.
Melt the butter in a frying pan, add the onions, a pinch of salt, nutmeg and warm milk, cover and cook at low heat for 20 minutes.
Puree the vegetables; transfer the puree obtained on the serving dish, sprinkle with the chopped fennel beards, parmesan, pepper and serve immediately.
Ingredients and dosing for 4 persons
- 1 big celeriac
- 2 fennel
- 1 potato
- 2 tablespoons of grated parmesan cheese
- 30 g of butter
- 30 cl of milk
- 1 rub of nutmeg
- Salt
- Pepper