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Celery Puree – Kitchen Secrets – Practical Recipes

I think that celery has a unique flavor just like beetroot. It adds an incredible aroma to all the dishes it enters.

It is an indispensable part of the meat and vegetable juices we prepare at home. Orange, chicken, soup or salad add color and health to the tables.

Since I started the diet, the tastes in my kitchen have diversified even more. When one has to comply with certain materials and rules, one constantly thinks about alternatives and makes experiments.

I prepared a dinner menu suitable for vegetable + protein day tonight.

On my menu were grilled ribeye, which I had degreased and marinated, stuffed mushrooms with cheese, and celery puree.

When I finished my plate, I enjoyed the pleasure of eating delicious things even while dieting.

You can add different vegetables to this simple recipe. If you want, you can prepare it with half potato and half celery.

You can read this article for meat marinade.


Ingredients for Celery Puree Recipe

  • 1 large celery (about 400 g)
  • 100 g feta cheese (light for dieters)
  • salt (if the cheese is less salty)
  • mill black pepper

How to Make Celery Puree Recipe?

  1. Peel the celery and cut into large cubes.
  2. Wash it and put it in a medium sized window. Fill with water until it is 2 inches above it and close the lid.
  3. Cook on high heat until the celery is soft. Drain the cooked celery and put it in a deep bowl. Add the white cheese on it and mash until there is no roughness. I’m blending it.
  4. Serve to taste with salt and pepper.

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