Celery root puree with hazelnuts tastes good as an accompaniment to both birds, cattle and pork. I have used a little carrot to give the puree a slightly goldener color, but it is not necessary for a tasty result.
1 celery root
1 carrot
Cream, so it just covers
3 tablespoons chicken stock
2 cloves garlic, finely chopped
1/2 lemon, only a little of the juice
Salt and pepper
50 g hazelnuts, coarsely chopped
Peel and divide celery root and carrot into cubes. The cubes are placed in a saucepan and covered exactly with cream. Add chicken nut and garlic and cook until the cubes are tender. Process it into a fine puree and season with lemon, salt and pepper. Stir in hazelnuts and serve.
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