Apple and nut celery paste

Ingredients

For 6 servings

• •800 g 800 g Celeri rave
• •2 2 Apple(s)
• •12 12 Nut kernels
• •1 1 Lemon juice
• •2 c. à soupe 2 tablespoons Chiseled parsley
• •2 2 pinch(s) Muscade
• •100 g 100 g Butter
• •Salt pepper mill

Method

1. 1.Preparation of celery
2. 2.Peel the celery. Cut it into cubes and dip them in lemony water as you go. Drain them and steam them for at least 20 minutes until they are tender.
3. 3.Preparation of apples
4. 4.Peel the apples, remove the trognon and seeds, cut the flesh into dice. Sauté them in the pan in 50 g of butter without crushing them until they are melted. Pepper then mill the walnut kernels.
5. 5.Cooking
6. 6.Press the celery in puree (with a purée press for a coarse purée, or with a blender for a smoother purée) and heat it in a saucepan over low heat. Add the nuts, the rest of the butter, a pinch of salt, 2 pinches of nutmeg and apple dice.
7. 7.Service
8. 8.Pour the celery purée into a nice hot dish and serve with your meat or fish.