Celery purée

Cut the celery into 1 cm cubes. In a saucepan over high heat, melt the butter, immediately add the chopped celery, 2 pinches of salt, and sauté the celery until golden brown, stirring constantly.

Pour in 150 ml of water, bring to a boil, reduce the heat to one-third, and cook for 15 minutes. Cover with a lid and cook for another 7 minutes or until tender. Pour in the cream, mix, and blend. Season with salt to taste.

If the purée is too thin, simmer it briefly, stirring frequently. The purée will thicken as the water evaporates.