A photo is to blame for making me interested in this recipe, a Celery cream Which I thought was perfect to add to my weekly menu. I use to make zucchini, pumpkin, carrot or leek creams, so why not a celery cream? I liked the idea and I jumped into the pool without thinking twice.
When I started reading the ingredients list I realized that it was not as light as I would have made up my mind it would be. It is not a negative thing; I liked the texture and flavor once I tried it. And also the idea of incorporating a spinach pesto as an accompaniment. Do you dare to do it?
- 3 cups chopped celery
- 1 spoonful of butter
- 1 tablespoon flour
- 2,5 cups of milk
- 1 cup spinach
- ¼ cup oil
- 1 garlic clove
- 30 g. walnuts
- shawl
- Pepper
- We boil the stems of celery until tender and drain.
- We melt the butter in a saucepan and add the flour. We mix and cook a minute so that the flour cooks.
- We incorporate the milk little by little to achieve a light béchamel.
- We mash the celery and we make sure it is smooth before adding it to the casserole.
- Mix and cook over low heat for 10 minutes. Season to taste.
- While cooking, blanch the spinach 1 minute to then immerse them in ice water. We drain and dry.
- We combine the spinach with the oil, garlic and walnuts. We work in a mortar or in a blender.
- We spread the cream in different bowls and garnish with the spinach pesto and freshly ground pepper.