Celeriac cream with agretti and tasty croutons

I received quite a few messages asking for recipes with agretti and, this year, I satisfied you …
Today I propose this celeriac cream with agretti; pleasant to be consumed in the first warmth of spring but even more so in these days so sparkling as to require the open flame of the fireplace again.

And like all self-respecting creams, they must be accompanied by croutons.
I used to prepare them by cutting the bread into cubes and toasting them in the oven or in a pot but, thanks to the PanBiscò Company in Altamura, I discovered these very practical and tasty artisanal Tozzapane croutons: without preservatives, toasted and seasoned with extra virgin olive oil and oregano .
Tasty and crunchy, they are perfect for the use I made of them today but also simply to be enjoyed as a snack.

Very easy preparation
For 4 people:
– about 500 grams of celeriac
– 1 medium-sized potato
– 300 gr of agretti
– 1 small onion
– about 1 liter of vegetable broth (carrot, celery, onion)
– salt
– extra virgin olive oil.

– Tozzapane croutons
– sunflower seeds

Prepare about 1 liter of vegetable broth (carrot, celery, onion).
Peel the celeriac and potato with a knife then cut into small pieces that are not too large.

In a large saucepan, fry the sliced onion in extra virgin olive oil, then add the celeriac and potato.
In a large saucepan, fry the sliced onion in extra virgin olive oil, then add the celeriac and potato.
In una casseruola capiente soffriggere la cipolla affettata in olio extravergine di oliva, quindi aggiungere il sedano rapa e la patata.
In a large pot sauté the sliced onion in extra virgin olive oil, then add the celery root and potato.
In una pentola capiente soffriggere la cipolla affettata in olio extravergine di oliva, quindi aggiungere la radice di sedano e la patata.

Stir and cook for a few minutes then add the hot vegetable broth.
Cook over medium heat, with the lid slightly apart, about 20 minutes.
In the meantime, remove the hardest part with the roots of the agretti, wash them and cut them into pieces then add them to the celeriac.
Cook for another ten minutes.
At this point, with an immersion mixer, blend until a homogeneous cream is obtained.
Season with salt and cook for about 15 minutes over low heat, making sure it does not stick to the bottom.
If you need to add a little more broth.
Serve the hot cream with the croutons, sunflower seeds to taste and finally sprinkle with good raw extra virgin olive oil.

Tozzapane crostini can be found in the most popular supermarkets.

Recipe by Lorena Terenghi of bricioledisapori.it

2021-05-21T16:14:57+00:00