Celery puree with mushroom sauce and red beet

Celery puree with mushroom sauce and beetroot - a delicious and healthy fasting lunch

When it comes to tasty and healthy dishes, celery puree with mushroom sauce and beetroot is definitely an inspired choice. This simple and quick recipe will not only delight your taste buds but also provide you with a nutritious lunch, perfect for fasting days or moments when you want to enjoy a light meal. Whether you are a cooking enthusiast or just a beginner, I will guide you step by step through each stage of preparing this delight.

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4

Ingredients you need:
- 500 g celery (about half of a large celery)
- 5 fresh mushrooms (preferably champignon or any preferred variety)
- 3 green onions
- 1 red bell pepper
- 200 ml water (for the sauce)
- 1 bunch of fresh parsley
- 1 bunch of fresh dill
- Salt, to taste
- Beetroot with horseradish in vinegar, for serving (optional, but recommended for a taste contrast)

A brief story about the ingredients:
Celery is a versatile ingredient, used for centuries in various cuisines around the world. It is known for its distinct flavor and nutritional benefits, being rich in vitamins and minerals. Mushrooms, on the other hand, are an excellent source of plant-based protein and antioxidants, making them ideal for a healthy meal. Beetroot, with its vibrant hues, not only adds an attractive look but also a sweet and earthy taste, perfect for complementing this dish.

Step by step: Preparing celery puree and mushroom sauce

1. Preparing the ingredients:
Start by peeling the celery. Use a sharp knife to remove the thick skin, then cut the celery into cubes of about 2-3 cm for even cooking. Make sure to choose fresh celery with green leaves and firmness for the most flavorful puree.

2. Boiling the celery:
Put the celery cubes in a large pot, add enough water to cover them, and add a little salt. Bring the water to a boil and cook the celery for about 20 minutes, or until it becomes soft. You can check the consistency with a fork - if it goes in easily, it's ready.

3. Preparing the puree:
Once the celery is boiled, drain the water and transfer the celery cubes to a blender. Add salt to taste and a few fresh dill leaves. Blend until you achieve a smooth and creamy puree. If you want an even finer texture, you can use a potato masher instead of a blender.

4. Preparing the mushroom sauce:
While the celery is boiling, you can prepare the mushroom sauce. Slice the mushrooms thinly, chop the green onions into rings, and dice the red bell pepper. In a saucepan, add the mushrooms, green onions, red bell pepper, and 200 ml of water. Bring to a boil and let it simmer for about 10-15 minutes, until the mushrooms release their juices and the mixture reduces. Add salt and sprinkle fresh chopped parsley over the sauce for an extra freshness.

5. Assembling the dish:
Once you have prepared both the puree and the sauce, you are ready to assemble the plate. In a bowl or on a flat plate, place a generous portion of celery puree, then add the mushroom sauce on top.

Serving suggestion:
For a delicious contrast, serve the dish alongside beetroot with horseradish in vinegar. The tangy taste of the beetroot perfectly balances the creamy texture of the puree and the rich flavor of the sauce.

Frequently asked questions:
1. *Can I use other vegetables instead of celery?* Yes, you can substitute celery with potatoes or carrots for a delicious variation.
2. *What type of mushrooms can I use?* Any type of fresh mushrooms works well; you can also try shiitake or portobello mushrooms for a different flavor.
3. *How can I turn this dish into a heartier meal?* You can add a serving of cooked quinoa or rice alongside the puree.

Nutritional benefits:
This dish is an excellent choice for those looking to maintain a healthy diet. Celery is low in calories, with about 16 calories per 100 g, and rich in fiber, which aids digestion. Mushrooms provide B and D vitamins, while beetroot is known for its antioxidant and anti-inflammatory properties.

Possible variations:
- You can add other spices, such as black pepper or sweet paprika, to give a more intense flavor.
- Instead of parsley, you can use fresh basil or cilantro for a different taste.
- If you want to enrich your puree, add a few tablespoons of plant-based cream or butter for extra creaminess.

Now that you have all the necessary information, all that's left is to start cooking! This celery puree with mushroom sauce and beetroot will surely become a favorite recipe in your menu. Try it and enjoy a delicious and healthy lunch!