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Puree De Celeri Blanche

A blanched celery puree mixed with white broth, sugar, and béchamel, then sieved and served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Celery and sugar are a kitchen classic. They rank in the top 33% of all ingredient pairs, and cooks put them together in 4,794 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Puree De Celeri Blanche

Ingredients

Directions

Prepare

  1. Cut the whitest part of the celery and blanch it in water.

  2. Drain the water and place the celery in a saucepan with the white broth and sugar.

Cook and finish

  1. Stew on low heat until tender and the juice is reduced to a glaze.

  2. Add the béchamel and pass the mixture through a fine sieve.

  3. Serve hot, but do not allow it to boil.

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 + sugartop 33% of all pairs
    Smell alikelow
    Cooked together4,794 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Celery
Forms the purée itself, providing the bulk, fibre and flavour of the dish.
White broth
Adds savoury liquid that stews the celery and reduces to a glaze.
Béchamel
Adds richness and body, giving the purée a smoother, creamier texture.

The step that matters

Do not let it boil after adding the béchamel. Boiling a flour-thickened white sauce can cause it to break or separate and turn grainy, spoiling the smooth texture the sieve is meant to achieve.

“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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