Celeriac, leek and fennel purée

Ingredients

• 15 cl + 3 tablespoon(s) of extra virgin olive oil or melted butter
• 2 finely chopped yellow onions
• 2 leeks, roughly chopped
• 4 balls of celeriac, diced (2.5 cm)
• 3 fennel bulbs, diced (2.5 cm)
• 1.4 l of vegetable stock
• 2.5 tablespoon(s) chopped thyme sprigs + for

• decoration

• 1.5 teaspoon(s) of salt
• 1 teaspoon(s) black pepper
• 1 teaspoon(s) of powdered nutmeg

• pumpkin seeds for decoration

Preparation

1. Heat 3 tbsp. of oil over medium-high heat in a large sauté pan. Brown the onions and leeks for 5 minutes, until they are soft.

2. Add the celeriac and fennel, then pour in the broth. Cover, reduce heat to medium and cook for 35 minutes, or until the vegetables are tender and the mixture is dry. Leave to cool.

3. Pour the mixture into the bowl of a food processor or blender. Add the thyme, salt, pepper, nutmeg and remaining olive oil.

4. Mix everything until you obtain a smooth and creamy puree.

5. Pour into a serving bowl, then sprinkle with thyme sprigs and pumpkin seeds.