Puree?

I’m not really a fan of puree. In my years of working in a hospital the classical side dish was often puree, every day a different color. It’s possible that in the future this way of preparing food will have to become my favorite, but as long as I have teeth I prefer to use them and I prefer to distinguish what I eat ;-).

But, now and again, I decide to prepare a puree, without using loads of fat and milk.

Remove the skin of a white celeriac (for 2p approx 600 grams after cleaning). Chop in smaller parts. Add 300 grams of peeled potatoes and 2 peeled garlic cloves. Boil  in salted water (with some bay leaves) until soft. Drain, but not too thoroughly. Mash everything. Add pepper, salt, a drizzle of good olive oil and a handfull of chopped fresh dill. Keep warm.

In the meanwhile put 400 grams of salmon filet in an oiled oven dish. Add 250 grams of cherry tomatoes, pepper and salt. Bake in the oven at 180° for approx 20 mins.

Serve the puree with the fish and oven baked cherry tomatoes. Finish with a drizzle of good balsamic vinegar.

No teeth necessary, but tasty anyway!


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