Celery Root, Carrot Puree - Bruno Albouze -
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- Опубліковано 18 гру 2014
- Smooth, healthy and delicious😋
To get the full recipe go to brunoalbouze.com
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Here are 2 healthy veggies recipes!
can u give me a link to your facebook page? cant find it! tnx for all your recipe.
Hi! I know that I've said this before but You are amazing! You are THE BEST chef ever and a big inspiration for me thank you for being so amazing! Happy holidays!
👍🏼
I have whats you sens late 2015, You Rock! Thank You🙏🏻😀🍀🌻
lol when you turned to the camera and smiled it made my day
Phuc You 1:28
I love that you also love cooking with the humble vegetables that are not too posh and fancy, but yet you turn them into very delicious dish!
Great instructional video.
Worked perfect.
My first time using celery root.
Thank you.
I've just finished making this......WOW! Thank you. I will definitely give the celery root a good wink the next time I pass it in the supermarket
Dear Bruno, Quality yet again. Would it be possible to enhance your 'tips' section. You have so much to offer and you are so generous in sharing. Thank you.
Tried the Celery Root one and it is very nice
I really needed this recipe. Thank you
Some really good stuff and presentation there man. Subbed!
Haha, I'm super impressed with those drops of olive oil you add at the end in the soup. Looks like glass marbles!
Yaaaaay !!! these are the kind of recipes i love , thanks :)
Fantastic video gives many options on one basic idea, you're a god.
I made the celery root puree tonight. Merci Chef! The recipe was delicious.
I made the ginger carrot puree and it was insanely delicious
Как вы думаете, пюре из моркови подойдет к рыбе?
Can't believe I've been watching your videos for over 2 years man! Feels like just yesterday when I saw your Ratatouille video.
Beautiful presentation, reminds me of a flower petal.
Great recipe, thank you Bruno.
Popped into my feed 7 years after debut. I've watched your newer videos and fun intros. This one - "was that a 2 handed sword?!!" YoU aRe ridiCuLoUs sir! Love everything you do.
looooooove it reat recipe from a great chef ;) svp Bruno ma mere vous prie de bien vouloir lui fournir la recette des BABA AL'ORANE sand rhum ci cest possible merci bien d'avance .....we alllll loveee you here in Houston
Wawwwww I love it
thank u chef
Great Video! Looks yummy!
Bruno is surrounded by a forrest of organic produce :))
Ethan J yup..woke up one morning and this is what i found!!!!
lol 'powerful bladder' at 1:49
Wow.... 😜I had to listen again.... he does throw a mild ' n ' somewhere there
Purée!çà c'est de la purée ! Superbe
What blender did u used?
"Présentation ...indécente" ! - pardon i
(ça me rappelle titre de film "proposition indécente" 1993 avec Robert Redford ) -
Look great
The link on your website to this reciepe is broken.
baba a l'orange ,pardon ;)
Steam the vegetables. If you choose to boil the vegetables then reserve some of the cooking water to blend the vegetables with. This way you add back some of the nutrients that seep into the water during cooking. Roasting some of the vegetables (sweet potato & onion) is another option, this helps with caramelisation and can add another depth of flavour. Cook till soft, and blend until smooth in food processor.
STORAGE: Refrigerate, Freeze, Re-heating: Health Supplements: Egg, Protein powder, Nuts, Yogart, Fish, Quinoi.
Puree good for Gourmet Grilled Cheese, Chicken Salad Sanwiches, Pesto White, Bean Puree Puree
Compound butter/Oil/Heavy Cream, Onion, garlic, celery root/potatoe
Compound butter/Oil/Heavy Cream, Carrot, ginger, thyme, pepper
Same Colored Vegetables like: Bell Pepper, Butternut squash, Zucchini, Broccoli, Cucumber Parsnips, Potatoes, Cauliflower Carrots, Sweet Potatoes, Pumpkin
Fruit Puree - Add a little water if needed for consistency Apple puree Banana puree Strawberry puree
Flavored Compound Butter
Cowboy Butter. This mixture of citrus, herbs, and spices goes great on chicken and vegetables! It would also make a great addition to plain pasta noodles.1 cup (2 sticks) salted butter, room temperature 3 tablespoons fresh parsley, minced 1 clove garlic, minced 1/2 lemon, zested and juiced 1 pinch red pepper flakes.
Lemon and Herb. Melt this yummy combination over your steamed or roasted vegetables with a little salt and pepper - it’s so good! 1 cup (2 sticks) unsalted butter, room temperature3 cloves garlic, crushed1 lemon, zested and juiced 3 tablespoons fresh herbs (basil, dill and cilantro), minced, 1 tablespoon of each salt and pepper, to taste
Bacon and Cheese. These two ingredients are a match made in heaven. What a great combo for baked potatoes and even broccoli that no one can resist! 1 cup (2 sticks) unsalted butter, room temperature 4 slices bacon, cooked and crumbled, drippings reserved 2/3 cup sharp cheddar cheese, grated 2 tablespoons chives, mincedsalt and pepper, to taste.
Chili and Lime. These south-of-the-border flavors really jazz up a meal. Melt some into your rice or corn and really kick things up a notch! 1 cup (2 sticks) unsalted butter, room temperature 1 lime, zested and juiced 2 tablespoons cilantro, minced 1/2 teaspoon red chili powder 1/2 teaspoon salt
Maple Bacon. Put this sweet treat on your hot pancakes or waffles to make for an unforgettable breakfast. It’s also equally wonderful spread on a simple piece of toast! 1 cup (2 sticks) unsalted butter, room temperature, 2 tablespoons maple syrup, 2 slices bacon, cooked and crumbled, drippings reserved, 1 tablespoon bacon grease
Use a spoon or rubber spatula to mix. Optional: once your everything is incorporated, roll your butter(s) in parchment paper and twist the ends to then freeze and slice for later, if you’re not serving it immediately. Or, place in an air-tight container and keep in the refrigerator.
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👍
Love it
must have ust make must eat :D
Is this puree version an appetizer?
Delicious 😋
I love it
Wow so nice.
Bravo!
Elephant foot!😄😄😄😄
Yummy
ou comment rendre de la purée sexy !!
I know that we boil celery root with milk
That thumbnail made me crack up, I was like "it's soft, it's juicy adn warm, it's everything man could possibly want" XD
Everywhere I look, I'm reminded of her.
Why not add some tangerine juice and turmeric to the carrots while cooking?
Traducir a español
on the website, it says to crush garlic and leave the skin on? Why? that stuff is like paper and will be very offputting in the puree.
The skin will be caught in the seive when you pass the puree through it. Trust Bruno!
Varry nice boro
The cringe is real
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