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Ingredients
- 250 g peeled celery
- 40 g butter
- 100 ml cream, min. 31%
- salt
Instructions
- 1Cut the celery into 1 cm cubes. In a saucepan over high heat, melt the butter, immediately add the chopped celery, 2 pinches of salt, and sauté the celery until golden brown, stirring constantly.
- 2Pour in 150 ml of water, bring to a boil, reduce the heat to one-third, and cook for 15 minutes. Cover with a lid and cook for another 7 minutes or until tender. Pour in the cream, mix, and blend. Season with salt to taste.
- 3If the purée is too thin, simmer it briefly, stirring frequently. The purée will thicken as the water evaporates.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef