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Sauce

Cel Celery Puree

A sauce made by pureeing cooked celery and mixing with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Celery and cream are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 3,863 recipes. Both carry gamma-decalactone, which smells peach, creamy. The science ↓

Cel Celery Puree

Ingredients

Directions

Make the puree

  1. Cook the celery until tender.

  2. Pass the cooked celery through a sieve.

Finish and serve

  1. Mix the celery puree with cream.

  2. Serve with partridges, quails, chicken, or other dishes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Celery + creamtop 18% of all pairs
    Smell alikelow
    Cooked together3,863 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Celery
Provides the main flavour and, once cooked and sieved, the smooth puree body.
Cream
Adds fat and richness, giving the puree a silkier texture and mellower taste.

The step that matters

Passing the cooked celery through a sieve. Celery fibres stay stringy unless the cooked pieces are pressed through fully, so a sieve breaks them down. Pressing well while the celery is still warm gives a smoother puree that holds its texture when cream is stirred in.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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