{"id":41507,"date":"2021-01-20T14:20:37","date_gmt":"2021-01-20T13:20:37","guid":{"rendered":"https:\/\/www.crowdfarming.com\/nicht-kategorisiert\/ein-selleriepueree-fuer-feinschmecker\/"},"modified":"2021-01-20T14:20:37","modified_gmt":"2021-01-20T13:20:37","slug":"ein-selleriepueree-fuer-feinschmecker","status":"publish","type":"post","link":"https:\/\/www.crowdfarming.com\/what-the-field\/rezepte\/ein-selleriepueree-fuer-feinschmecker\/","title":{"rendered":"Ein Selleriep\u00fcree f\u00fcr Feinschmecker"},"content":{"rendered":"<p><strong>Knollensellerie bereitet vielen Unbehagen und falls doch mal wieder gekauft, fristet er im K\u00fchlschrank oft ein trauriges Dasein. Das ist sehr schade, denn Knollensellerie kann so k\u00f6stlich sein! Man muss nur wissen, wie man ihn richtig zubereitet. Zum Beispiel als P\u00fcree mit Kartoffeln, etwas Sahne, Butter, einer Prise Muskat und mit ger\u00f6steten Haseln\u00fcssen verfeinert. Selleriep\u00fcree schmeckt besonders gut zu Wild- und Rindfleisch, kann aber auch einfach pur mit Apfelrotkohl und ger\u00f6stetem Ofengem\u00fcse genossen werden. Neugierig geworden? Dann kommt jetzt das Selleriep\u00fcree f\u00fcr Feinschmecker!<\/strong><\/p>\n<p>&nbsp;<\/p>\n<h2>F\u00fcr 4 Portionen brauchst du:<\/h2>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">450 g Sellerie<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">150 g mehlig kochende Kartoffeln (enthalten mehr St\u00e4rke und sorgen f\u00fcr eine cremige Konsistenz)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">800 ml Gem\u00fcsebr\u00fche<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">100 ml Milch<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">150 ml Schlagsahne<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Salz, Pfeffer<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Wei\u00dfer Pfeffer<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Muskatnuss<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">50 g kalte Butter<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">40 g Haseln\u00fcsse (ger\u00f6stet)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Optional: Mohn<\/span><\/span><\/li>\n<\/ul>\n<h2>So geht\u2019s:<\/h2>\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Die Kartoffeln und den Sellerie mit einem Sparsch\u00e4ler oder Messer sch\u00e4len und in 3 cm gro\u00dfe St\u00fccke schneiden.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Die Kartoffel- und Selleriest\u00fccke in einen ausreichend gro\u00dfen Kochtopf mit Gem\u00fcsebr\u00fche geben und in 15-20 Minuten weich garen. Durch ein Sieb abtropfen und kurz etwas ausdampfen lassen.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Die weich gegarten Kartoffeln und den Sellerie durch eine Kartoffelpresse in eine Sch\u00fcssel dr\u00fccken (F\u00fcr ein cremiges P\u00fcree die Masse ein zweites Mal durch die Kartoffelpresse dr\u00fccken).<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Milch und 100 ml Schlagsahne in einen Topf geben, aufkochen und mit Salz, Pfeffer und Muskatnuss w\u00fcrzen.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Die Butter in W\u00fcrfel schneiden und unter das hei\u00dfe P\u00fcree mischen, bis sie sich vollst\u00e4ndig aufgel\u00f6st hat.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Die Mischung aus Milch und Sahne dazugeben und mit einem R\u00fchrl\u00f6ffel oder Schneebesen untermischen (Wichtig: Butter und Milch-Sahne-Mischung nie mit dem P\u00fcrierstab unterheben, das P\u00fcree wird sonst z\u00e4h und gummiartig).<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Zum Schluss 50 ml Schlagsahne halbsteif schlagen und diese unterheben. Zum Servieren mit ger\u00f6steten Haseln\u00fcssen und etwas Mohn verfeinern.<\/span><\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<p><span style=\"font-weight: 400;\">Wir w\u00fcnschen dir viel Spa\u00df beim Ausprobieren und guten Appetit!\u00a0<\/span><\/p>\n<hr \/>\n<p><i><span style=\"font-weight: 400;\">Fotos : Guillaume Czerw, stylisme Sophie Dupuis, 180\u00b0C<\/span><\/i><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Knollensellerie bereitet vielen Unbehagen und falls doch mal wieder gekauft, fristet er im K\u00fchlschrank oft ein trauriges Dasein. Das ist sehr schade, denn Knollensellerie kann so k\u00f6stlich sein! Man muss nur wissen, wie man ihn richtig zubereitet. Zum Beispiel als P\u00fcree mit Kartoffeln, etwas Sahne, Butter, einer Prise Muskat und mit ger\u00f6steten Haseln\u00fcssen verfeinert. Selleriep\u00fcree [&hellip;]<\/p>\n","protected":false},"author":49,"featured_media":41508,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[490],"tags":[4531,4532,4533,4450,4248,1319],"class_list":["post-41507","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte","tag-knollensellerie","tag-pueree","tag-winter","tag-lecker","tag-rezept","tag-gemuese"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Ein Selleriep\u00fcree f\u00fcr Feinschmecker - WTF<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/crowdfarming.com\/de\/what-the-field\/rezepte\/ein-selleriepueree-fuer-feinschmecker\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ein Selleriep\u00fcree f\u00fcr Feinschmecker - WTF\" \/>\n<meta property=\"og:description\" content=\"Knollensellerie bereitet vielen Unbehagen und falls doch mal wieder gekauft, fristet er im K\u00fchlschrank oft ein trauriges Dasein. Das ist sehr schade, denn Knollensellerie kann so k\u00f6stlich sein! Man muss nur wissen, wie man ihn richtig zubereitet. Zum Beispiel als P\u00fcree mit Kartoffeln, etwas Sahne, Butter, einer Prise Muskat und mit ger\u00f6steten Haseln\u00fcssen verfeinert. 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