Recipe of Baby Tuna Pasta Puree

Celery Root Puree

Make this easy tuna, sweetcorn and pasta bake in just 30 mins for a quick midweek meal packed full of veggies.

Recipe Summary Celery Root Puree

I joke that celery root tastes like celery if celery actually tasted good; for the most part, this is true. The flavor is quite mild and pleasant, and the texture is somewhat similar to mashed potatoes. This simple puree is a very versatile side dish, but the tasty root will also work sliced thin and layered in a gratin, either with or without potatoes. I hope you give this great fall and winter vegetable a try soon.

Ingredients | Baby Tuna Pasta Puree

1 large celery root, peeled and cut into chunks

1 lemon, juiced, divided

kosher salt to taste

⅓ cup heavy whipping cream

2 tablespoons butter

1 pinch cayenne pepper, or to taste

Directions

Place celery root, 1/2 of the lemon juice, and kosher salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.

Blend celery root, cream, and butter in a blender until smooth. Push puree into a bowl through a fine-mesh strainer with a wooden spoon or spatula until puree is completely smooth. Drizzle remaining lemon juice into puree and season with salt and cayenne pepper.

You can substitute milk for the heavy whipping cream, if desired.

Info | Baby Tuna Pasta Puree

prep: 15 mins cook: 15 mins total: 30 mins Servings: 6 Yield: 6 servings

TAG : Celery Root Puree

Side Dish, Vegetables,

Images of Baby Tuna Pasta Puree

Baby Tuna Pasta Puree : 1/2 onion, peeled & finely chopped 25 g butter 1 tbsp cornflour 120 ml water 400 g tin of tomato soup a pinch of mixed herbs 1 to 2 tbsp fresh chopped parsley 200 g canned tuna, drained & flaked 150 g fusilli pasta salt & freshly ground black.