Magimix MULTIFUNCTION STEAMER - Manual (Page 45)

43 Vegetables
Preparation: 20 min
Cooking: 30-35 min at 100° Serves 4
1 kg celeriac
125 g thick crème fraîche
2 tbsp fruity olive oil
Salt
Peel and wash the celeriac. Cut into 4-cm cubes.
Pour a litre of water into the water tank, spread the
celeriac cubes out in one of the steamer baskets,
put the lid on and cook for 30-35 min. The celeriac
should be very soft and easy to pierce with a knife.
Drain the celeriac and allow to cool slightly. Blend
to obtain a smooth consistency, then mix in the
crème fraîche. Add the olive oil slowly. Stirring
continuously, and season with salt.
Reheat the purée for 5 min over a low heat. Serve
piping hot, preferably with a poultry dish.
Celeriac purée
Preparation: 20 min
Cooking: 20-25 min at 100° Serves 4
4 medium-sized courgettes
4 tbsp single cream
4 tbsp snipped mint
1 tbsp lemon juice
Freshly-ground mixture of
black, white, green, pink and
Jamaican peppercorns
Table salt
Peel and wash the courgettes, cut into pieces.
Pour a litre of water into the water tank, lay the
courgette pieces in one of the steamer baskets, put
the lid on and cook for 20-25 min. Allow to drain
completely.
Blend the courgettes with the cream, salt, pepper
and lemon juice.
Stir in the mint. Reheat for 5 min over a low heat
and serve piping hot.
Can also be served chilled as a vegetable dip.
Minted courgette purée