Recipe: Mashed Potatoes - with celery. Delicious mashed potatoes with celery: a recipe for one very healthy side dish

This vegetable is a rare guest in the diet of most people, but in vain. After all, preparing it is no more difficult than potatoes that are familiar to most, and the benefits contained in it are colossal.

Briefly about the benefits and nuances of choice

Celery is often called a vegetable with negative calorie, since the human body spends significantly more energy on its absorption than the number of calories received from it. Thus, it is a more affordable fat burner than overseas pineapple.

In addition to the vitamin benefits that the roots of this plant can retain at any time of the year, nervous system In humans, it has a mild calming effect, like an antidepressant, while also being an aphrodisiac.

There are the following varieties of celery:

sheet;
petiolate;
root.

The latter variety of vegetable is used to make puree. When choosing root celery in a store or market, you need to pay attention that it is firm with uniform color and texture, without knots, rotten or dry areas. After pressing on the root with your finger, no depressions should form.

Celery puree recipe

Celery root has a very bright taste and an aroma that becomes much softer after heat treatment. Also make a relish ready-made dish cream and dried garlic. This puree is ideal as a side dish for meat or fish, replacing the usual potatoes.

Cooking method:

Celery root puree with potatoes

Not everyone likes the taste celery root, but there is a great way to disguise this vegetable into a more familiar one and by all favorite dish- mashed potatoes. The ratio of these two vegetables will depend on which one is more loved.

Lovers and connoisseurs of the benefits of celery should use the following proportions:

300 g potato tubers;
700 g celery root;
50 g butter;
100 ml milk;
table salt to taste.

The duration of cooking vegetables and making puree will be approximately 40 minutes.

Energy value of this side dish per 100 grams finished product– 76.4 kilocalories.

Preparation:

Peel the root vegetables, wash and cut into equal-sized pieces. This will help them get ready at the same time;
Place the chopped vegetables in a saucepan of a suitable size, add water, salt and cook until soft. On average, this will take from 15 to 20 minutes after the water boils (depending on the size of the potato and celery pieces);
Drain the water from the boiled vegetables and mash them with a potato masher, then pour in the melted butter and continue kneading until the oil is completely dispersed in the total mass;
Further preparation can also be carried out using a potato masher, or you can use an immersion blender. This will make the dish more airy. Mash the mass into puree using the chosen method and gradually add hot milk, bringing everything to desired consistency. Before serving, you can sprinkle the dish with chopped fresh herbs.

Celery puree with carrots and zucchini

This dietary treat will not only become a source of vitamins for dining table, but will also charge you with energy and positivity thanks to its bright color, which he is given with carrots and paprika included in the composition. Zucchini in the recipe can be easily replaced with young squash.

The ingredients of the dish must be taken in the following ratio:

400 g celery root;
400 g of young zucchini (or squash);
200 g carrots;
30 ml of heavy cow's cream;
5 g paprika;
salt and herbs to taste.

In total, it will take no more than half an hour to prepare the puree.

Calorie content (or energy value) – 40 kcal per 100 g.

Stages of work:

Peel the carrots, wash and cut into slices about 1 cm thick. Prepare the celery root in the same way, cutting into pieces approximately equal in size to the carrot slices;
Place the chopped vegetables in a saucepan, in which the zucchini can still fit, and boil in salted water until half cooked;
While the vegetables are boiling, you should start working on the zucchini. They should cut off the stalk and the place where the inflorescence is attached. If the skin is too thick and the seeds are large, then they should also be removed. After this, cut the vegetables into small cubes;
When the carrots and celery are half ready, add the zucchini cubes and cook for another 10-15 minutes;
After that drain excess water, add paprika, cream and puree everything using a potato masher or blender (mixer). Those who like a creamier soup consistency can increase the amount of cream to achieve the desired result. Serve the dish sprinkled with chopped herbs.

Recipe by Julia Vysotskaya

The peculiarity of this recipe is that the celery is not boiled, but baked in a foil pocket, which helps preserve all the juices and taste of the vegetable as much as possible. A sauce made from tomatoes, chili peppers and shrimp adds piquancy to the dish. If you don’t have cream in the kitchen, you can replace it with an equal amount of butter, but in this case you should be prepared that the puree will be heavier.

In the preparation of celery puree, the products are used in the following quantities:

300 g celery root;
250 g medium tomatoes;
7 pcs. large fresh shrimp;
80 ml cream;
80 ml olive oil;
40 ml soy sauce;
4 medium cloves of garlic;
1 small red chili pepper;
3 g sea salt;
3 g ground black pepper;
2 sprigs of rosemary.

Cooking time: 50 minutes.

The calorie content of the finished dish is 138.7 kcal per 100 g.

Procedure:

Peel the celery root and cut into medium-sized cubes. On a baking sheet, form a pocket out of foil into which to place celery cubes, two crushed cloves of garlic, 30 ml of olive oil, 5 ml of cream and 50 ml of water. Salt and pepper everything;
Close the edges of the pocket and bake it in a preheated oven for 25-30 minutes;
While the celery is baking, you can prepare the sauce. To do this, fry two chopped cloves of garlic, chopped chili pepper, quartered tomatoes and peeled shrimp in olive oil. The contents of the pan should be heated over medium heat for 2-3 minutes, stirring constantly;
After this, pour into the pan soy sauce and simmer for another 1-2 minutes. The sauce is ready;
After the allotted time, transfer the contents of the foil pocket into a blender bowl, remove the garlic, add the remaining cream and beat into a soft puree;
Transfer the puree into serving bowls, pour the sauce on top and sprinkle with rosemary.

Vegetable puree according to Dukan

The Dukan diet greatly values all kinds of vegetables. Celery occupies a special place among them. It is added to salads, and soups are prepared on its basis.

In these dishes this vegetable serves additional component, but it is used as the main ingredient in making purees. Adding pumpkin to the celery will add softness and subtle sweetness to the finished dish.

For preparation you will need:

500 g pumpkin;
500 g celery;
100 ml milk (fat content no more than 1%);
olive oil for greasing the baking sheet.
salt, tarragon, Bay leaf and ground black pepper to taste.

It will take about 60-70 minutes to prepare the dish.

The calorie content of a 100-gram serving of puree is 31.8 kilocalories.

Preparation:

Peel the pumpkin from seeds and peel, cut into medium cubes. Lightly grease a baking tray with oil, place the pumpkin on it, sprinkle everything on top with tarragon and ground pepper. Then bake in a preheated oven for 40 minutes;
While the pumpkin is baking, boil the peeled and chopped pumpkin in salted water with a bay leaf. in small pieces celery;
When both vegetables are ready, combine them together in a blender bowl and blend until pureed, adding hot milk little by little. Once the desired consistency is reached dietary dish ready.

Sweet dessert made from celery and apples

This universal dish which can be served as a side dish meat dishes, or you can add a little lemon juice, sugar or honey to it, put it in bowls and serve as a dessert.

For a sweet variation of celery root puree, you need to prepare:

200 g celery (one medium-sized root vegetable);
200 g sweet apples;
50 g butter;
150 ml water;
3 g salt.

The active actions of the housewife during the preparation of the dish will be 10-15 minutes, the rest of the time will be taken by cooking the ingredients, which, depending on the chosen method, can last from 40 to 60 minutes.

The calorie content of sweet puree is 81.5 kcal per 100 g.

Preparation progress:

Thinly peel the apples, remove the core with seeds and cut into medium pieces of any shape;
Peel the celery root in the same way and cut into slightly smaller pieces;
Melt a piece of butter in a thick-bottomed saucepan, then add apples and chopped root there, add water and simmer until soft under a tightly closed lid;
You can also prepare the base for the puree in a slow cooker; to do this, you need to transfer all the ingredients into a multi-pan, close the lid and turn on the “Stew” option;
If the apples turn out to be too juicy, you should reduce the amount of water or at the end of cooking, open the lid slightly so that excess moisture evaporates;
Blend the softened apples and roots with a blender until smooth. airy puree, which can be an ideal side dish for meat and poultry, and maybe a separate dish served with savory flatbreads and cheese (such as feta).

Bon appetit!

Unusual hot mashed potatoes and celery can be a pleasant lunch surprise. Original taste roots will certainly appeal to those housewives who like to diversify family menu and are not afraid of experiments. But cleaning will require some effort. Before boiling, you need to chop the root smaller than the potatoes.

A characteristic vegetable note will make banal mashed potatoes interesting. When seasoning a dish, you should not overuse spices. We must remember that paprika should not overshadow the fresh spicy shade celery, but only slightly emphasize and complement it.

Ingredients

potatoes 300-350 g
celery root 360 g
butter 20 g
onion 1 pc.
dried paprika 0.5 tsp.
salt to taste
ground black pepper 1-2 pinches

Preparation

1. Wash and peel the potatoes. Cut into pieces.

2. Peel the celery root. Cut into the same pieces as the potatoes. Buy dense root vegetables.

3. Place the chopped potatoes and celery into the cooking pot. Fill with water. Bring to a boil.

4. Peel the onion. Cut into small pieces and add to the pan with the boiling vegetables. Turn the heat to low, cover the pan and simmer for 15-25 minutes until all ingredients are soft. Periodically pierce the vegetables with a sharp object and test for readiness.

5. Drain the broth into a separate container. Add a knob of butter to the pan. Take a masher and mash the vegetables to a puree consistency without lumps.

Celery root, which can be purchased at any market for a reasonable price, will help add piquancy. Despite the fact that the root is clearly undervalued in our modern cooking, it is actively boiled, stewed and baked all over the world. Of course, pure celery puree is a dish that taste qualities which can be doubted, however, when mixed with mashed potatoes or other root vegetables, celery leaves a pleasant flavor.

To prepare the dish, only the roots are taken; puree from celery stalks is not prepared due to their fibrous nature - such a puree will not have any good taste, no pleasant consistency.

Celery root puree recipe

Ingredients:

celery root - 500 g;
cauliflower inflorescences - 500 g;
salt - 1/2 teaspoon;
butter - 3 tbsp. spoons.

Preparation

Peel the celery root and cut into medium-sized cubes. We wash the inflorescences thoroughly.

Place a large pot of water on the fire and place a steaming basket on top. Place celery and cabbage in the basket, cover with a lid and cook for 15-20 minutes until soft. If you have an electric steamer, use it.

Divide the vegetables into two portions and puree each until smooth using a blender. Mix the puree with butter and salt.

How to make pumpkin puree with celery?

Ingredients:

pumpkin - 500 g;
olive oil;
salt, pepper - to taste;
tarragon - 2 sprigs;
garlic - 1 clove;
celery root - 1 pc.;
cream - 1/2 tbsp.;
bay leaf - 1 pc.

Preparation

Preheat the oven to 180 degrees and bake the pumpkin in it, after cutting it into cubes, greasing it with oil and sprinkling it with tarragon leaves. We also grease the pumpkin pieces with a clove of garlic. Baking should take 30-35 minutes.

Peel the celery root and cut into cubes. Bring the water to a boil and add bay leaf to it. Boil the celery pieces until soft. Using a blender, beat the pumpkin and celery. Add cream as needed, as well as salt and pepper.

Celery root puree with carrots

Ingredients:

carrots - 500 g;
celery root - 1 pc.;
rosemary - 1 sprig;
butter - 2 tbsp. spoons;
salt, pepper - to taste;
Brown sugar- taste.

Preparation

Peel the carrots and celery root and cut into cubes. Place the root vegetables in a saucepan, fill with water and add a sprig of rosemary. Cook the vegetables until soft, then drain the water, leaving only 1/2 cup of liquid. Place the vegetables in a blender bowl and blend with butter, seasoning with salt, sugar and pepper. Continuing whisking, gradually add the reserved cooking liquid. The finished puree should be homogeneous and smooth.

Mashed Potatoes with Celery

Ingredients:

potatoes (large) - 3 pcs.;
salt, pepper - to taste;
celery root - 1 pc.;
cream - 1 tbsp;
butter - 100 g.

Preparation

Peel the potatoes and celery root and cut into cubes. Place the vegetables in a saucepan and fill with water. Place the pan on the fire and let the contents simmer until soft (about 10-12 minutes). Then, drain the excess water, and place the celery and potatoes in a blender bowl.

Season the ingredients for our puree with a generous pinch of salt and pepper, add half the butter and a couple of tablespoons of cream. Beat the puree until smooth. If you are not satisfied with the consistency of the puree, add a little more cream and butter, and then repeat the beating. By the way, you can grind mashed potatoes and celery using a simple potato press, and for greater uniformity, you can rub it through a sieve.

Delicious mashed potatoes

In my opinion, this is mashed potatoes.

What could be simpler and tastier? Boil the potatoes, mash them, and you have a delicious side dish ready to eat.

But, if you experiment and add a number of ingredients, then ordinary puree turns into a new independent dish.

What I suggest you do now is to prepare mashed potatoes with the addition of celery.

For reference:

Firstly, one of important properties celery has the ability to enhance the process of urine formation. Celery flushes our body from the inside, prevents the formation of kidney stones, relieves swelling, and normalizes arterial pressure for hypertension.
If you can’t afford a fat burner like pineapple, then you can replace it with a cheaper one, celery. Do you want to have wasp waist, then dishes with celery must be present in your diet. By the way, this natural fat burner is included in many drugs aimed at combating excess weight.
But celery is good not only for the body, but also for the soul. It acts on our nervous system like a mild antidepressant. And, if your nerves are acting up, then please take celery, and here it will have its positive properties.
And yet, this plant is a “male root” and is called an aphrodisiac. You can read about other aphrodisiacs

So, the recipe for delicious mashed potatoes with celery

Ingredients:

potato;
butter;
milk or heavy cream;
fresh dill;
salt.

How to cook delicious puree from potatoes with celery added