Feines getrüffeltes Kartoffel Sellerie Püree

Hello my dears, today we're going to make a slightly finer side dish, a truffled potato celery puree. For this we need pepper, celery, flour-boiling potatoes, salt, nutmeg, truffle camembert, milk and creme fraiche. So, my dears, first I've set up some water here, I put in a good pinch of salt and put in this buckwheat celery. I always put the buckwheat celery in a little earlier, so that it becomes really soft. What does this have in the background? The potatoes are much easier to crush than the celery. And the celery, if I make it with a hand blender, then it becomes very fine, but I can't add the potatoes, because otherwise the starch is extracted from the potatoes and then the puree becomes very sticky or tough. Maybe you've experienced that before. In the meantime, I can cut the potatoes. I just cut them into relatively small pieces. And now I have a truffled camembert here. I use it a lot for cooking. I'll show you again quickly. It has a truffle layer in the middle and it tastes a bit like truffle to me, because I don't think it's that great if you have too much of it. It always depends on what you're doing it for. Mine will now, for example, you'll get to see it next week. It's for smoked calf steaks and it goes great with that, of course. Now the celery is cooking here for about 10 minutes. Now I add the potatoes to the well-salted water. And now we let them both cook together really nice and soft. I would say another 20 minutes, if the potatoes need 20 to 25 minutes. While the potatoes are cooking, we can already make the marinade, the sauce, so to speak, for the puree. For this I now add a little milk to the pot. Be careful, it shouldn't get too hot, it shouldn't boil in any case. Then I add the crème fraîche. I admit that today this is not an exception, my dear, but it has to be from time to time. And everyone gets just a little bit of it, two teaspoons. A little salt, a little pepper and a pinch of nutmeg. You can also add white pepper, then you don't have such black dots in it, which doesn't bother me personally. And now you come here and just add a little bit of this cheese with the fork. We let it melt in there and then puree it into the sauce. And that's how we make our puree. And I'll tell you one thing, it's going to be amazing. By the way, I have a so-called sieve prepared here. If you have a potato press, you can of course also do it with the potato press. But the whole thing gets finer if we sieve it. I have a dough card here and then we take the cooked stuff and sieve it through here. Then we can be sure that there are no coarser pieces in it. I don't think it's bad for the puree if there's still a little bit in there every now and then. But since it's supposed to be our gourmet side dish today, with a little truffle in it, it would be nice if everything was very fine. And we have to be careful with the celery. We're not allowed to puree it. I already told you that before. The potato has a lot of strength and if you stir too much there, which is also the biggest mistake with potato puree, you have to stir it with a whisk. I've seen that many times in teaching. You work the strength out of the potato and then it becomes tough and sticky and doesn't taste good at all. It sticks to your thumb. So now it's hot here. We can turn it off. And now we can just go in here with a hand blender and puree the cheese in there. Okay. And we can also sieve this marinade through the sieve. Then we don't have any pieces left of the cheese. And then we get a really nice, smooth puree. So, the potatoes have cooked for another 20 minutes. And now I'm going to shake it off. And now what I like to do, I'll turn on the hob. Because I really don't want any more liquid in the puree. That means I'll let the potatoes evaporate a little bit. So turn the hob on again. Heat it up briefly. Then the remaining water evaporates. Because I want to mix the liquid with our fantastic marinade and not have the water from the potatoes in there. Okay. Now just put a little bit of this on here and rub it through. You'll see in a minute that it's relatively easy. Of course, if you want to eat it right away, you have to be a little quick so that it doesn't cool down. I'll finish this quickly and then I'll show you in a minute. Okay, I've rubbed everything through. I'm starting to sweat because it's so hot outside and I'm in such a hurry. I still have to take the other side with me. You see, there's still quite a bit left. Okay, great. And now take a spoon and stir it here with the sauce with a spoon. So no longer with a whisk and don't mix it too much anymore, just fold it in here. It's much finer than if you did it with a potato press because of course the sieve is much finer. A little bit more. It's a mess. So. And now just do it very carefully not to stir too much. Here, now you can see it. There's a shot of this good marinade. Of course, we don't want to do anything of it. I've done a little too much and that's wonderful now. You can now, for example, put it in a piping bag and then you can just toss it in the evening or you can heat it up in the pot again. I'll try it for you right now because we'll have it later for the calfs. That's why I'm not doing it now, but only later. Let's see if it has enough salt. It tastes great with this cheese and this fresh ... Try it out. You can also use it for lard dishes, roast beef lard, an osso buco or something like that. It goes great with it. You can really make it really cool. Try it out. Watch next week. Watch the video on how it's done. There you can see the puree how it comes together with the calfs. And now there's only one thing left. Subscribe, comment, like, tell your friends, cook, enjoy