The expression “oh purée” is an informal French exclamation that roughly translates to “oh sugar!” or “oh jeez!” It’s used to express surprise, annoyance, or mild frustration.
Purée means a thick liquid made by crushing usually cooked food (such as fruits or vegetables).
Choose your ingredients carefully. The higher the quality, the tastier and healthier the recipe will be: from your garden, an AMAP, the market, a local producer, a permaculture farm, etc.—preferably organic and free of pesticides and fertilizers. Avoid processed foods or food coming from countries without quality controls.
Put some olive oil in a deep saucepan.
Bring onions cut over at low heat (optional).
Peel the potatoes with a peeler and the celeriac with a big knife.
Wash the celeriac and the potatoes.
Put them in the pan with one to two glasses of water. Add salt.
Optional: Wash and chop a carrot. Place in the pan with a few cumin seeds. Add pepper if desired. You can also add one or two leeks, washed and sliced.
Cook in a pan over medium heat until the vegetables are tender (test with a knife). You can also cook them in a pressure cooker (2–3 minutes after the valve starts steaming).
(test them with a knife).
Mix and Serve. Bon appetit!
If you wish, you can add grated nutmeg, pepper or even lemongrass that you can cut and then put to infuse in the broth (remove well before blending).
You can replace celeriac with parsnips.
The higher the quality of the ingredients, the better the dish will be for your taste and health.
Enjoy your meal!
Two potatoes cross a road. They get crushed. French Celeriac says, “Oh! purée!”
