Traditional recipes

Celery puree with mushroom sauce and beetroot

Celery puree with mushroom sauce and beetroot

A fasting lunch !! Delicious and healthy !!

  • 5 mushrooms
  • 3 sprigs of green onion
  • parsley
  • salt
  • dill
  • half a celery
  • 1 red pepper
  • beetroot with horseradish in vinegar

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Celery puree with mushroom sauce and beetroot:

Celery is cleaned and cut into pieces and boiled with water. When it is boiled, drain the water and make a puree with the blender, add salt and dill.

Cut the mushrooms into slices, chop the red pepper and green onion, put them in the pan and boil them with 200 ml of water. Allow to decrease and add parsley and salt.

Method of preparation

Boil the beets in their skins, then peel them and cut them into cubes. If you want, you can cut it into cubes (or put it on a large grater) and put it to boil raw together with the rest of the vegetables.

Peel all the vegetables and wash them well.

Chop the onion, carrot and pepper into small cubes and boil them in 3 liters of water.

Put the whole celery, parsnips and parsley (or cut them into cubes) and add a tablespoon of salt. Cut the potatoes into cubes and add them to the vegetables.

Add the beets and canned tomatoes, put the lid on and simmer until the potatoes are cooked.

5 minutes before the soup is ready, add borscht to taste, and at the end add the finely chopped greens. recipes: Chess board made of potatoes and beets

Boil the potatoes and beets separately. Calculate about 20 minutes from the moment the water starts to boil. Try with the tip of a knife. If they are ready, drain the water and let them cool well, only then peel them.

During this time, prepare the sauce by mixing and homogenizing the cream with mayonnaise and finely chopped dill. Add salt and freshly ground pepper as desired. Optionally straighten with a little fresh lemon juice.

After the potatoes and beets have cooled, cut them into slices about 5 mm thick.
From the first, the washer is cut into a first square with a side of 2 cm which is then used as a pattern for cutting the rest of the potatoes. Proceed in the same way for beets. For assembly, a square or rectangular plate is preferable. In this way this two-color game is better highlighted.

Cream sauce is served with.
This chessboard can be made from various other combinations: boiled beef with potatoes accompanied by a horseradish sauce from beetroot and celery boiled with cheese remoulade sauce with ham with the same horseradish sauce.

Combinations can continue. Test your imagination and you will see what wonderful results you will have!

The leftover potatoes and beets are not thrown away, but put in the fridge and are also served as a garnish for chicken, turkey or beef with one of your favorite sauces or simply with a little olive oil, salt and pepper.

Beetroot diet

Even if it doesn't seem like it, the beetroot diet can help you lose quite a few extra pounds. This vegetable also helps to purify the blood, being one of the most complex in the world today. Its strength in the fight against tumors is well known. It does not contain many calories and is very often used in diets.

You can consume it in various forms, raw or boiled, maybe even in the form of juices. Many choose to make it puree or soup and simply drink it. Also, many foods turn red if you add beets. This plant is very suitable in food because it does not lose its properties if it is prepared, well, I mean it does not lose many properties compared to other similar plants.

Well, the beetroot diet lasts a week, during which time you can lose even 5 kg. Thus, on day 1 you should eat toast with chicken breast, boiled rice, roasted beet salad, carrots, celery and parsley. On the second day, try some sour milk and boiled corn, then grilled beef with beetroot salad, beetroot soup. Day 3 starts with a filling of mushrooms, tomatoes, olives, 100g hazelnuts, pickle salad with beets and cauliflower.

Day 4 starts with boiled rice with sweet milk, honey, sauteed carrots with peas, potato soup and beets. Day 5 100g telemea cheese, toast with jam, baked vegetables, beetroot salad. Day 6 starts with cheese with a red beet salad two apples, 200g grilled chicken, rice soup with vegetables and on the 7th bet on a senvis with wholemeal bread containing 2 tomatoes, grilled mushrooms over marinated with red pepper and thyme, pickled lettuce salad.

Mashed potatoes with celery

Even if it's winter and cold and has drastically limited the range of vegetables available, we can find, with a little imagination, methods to introduce in the menu as many vegetables and vitamins corresponding to them. I will not talk about salads, but I will refer again to the & # 8220 banal & # 8221 mashed potatoes. It is the kind of garnish that goes with all kinds of steaks (grilled or with sauce), it is not expensive at all and, with minimal effort, it can acquire new and surprising values. I've tempted you so far with mashed potatoes with whipped milk, lemon and green chives, mashed potatoes with pesto sauce, mashed potatoes with whipped milk, garlic and parsley, Irish mashed cabbage and leeks and mashed potatoes, respectively with carrot. Today, it's the turn of a puree with celery (root and stems), which perfectly accompanied some sticky and spicy pork ribs.

When it's season, you can put regular celery stalks. Otherwise, you can find all year round & # 8220apio & # 8221, that version of celery with thick, long and tender stems. Finely chopped and pureed, the stems give freshness and a very interesting texture to the garnish.

Ingredients (for 4 servings):
& # 8211 potatoes 4 pcs. medium (800 g)
& # 8211 celery root 1/2 pc. (215 g)
& # 8211 celery stems 4 pcs. (130 g)
& # 8211 liquid cream 100 ml
& # 8211 butter 50 g
& # 8211 salt, ground white pepper

Cut the peeled potatoes into cubes of equal size. Cut the celery root into cubes (smaller than potatoes). Put the vegetables to boil in a pot of cold water. When they have penetrated well, drain them of water. Put them back in the pot, along with the butter, a teaspoon of salt, ground white pepper and liquid cream. Pass very well (for a fine puree, you can use the blender). Finely chop the celery stalks (including the leaves) and puree them.

Beetroot salad with mayonnaise and garlic it is perfect as an appetizer or snack. Beetroot is very healthy, and garlic also has its contribution to taste and health.

Mayonnaise can be light if we are on a diet, but we use it because it will perfectly complement this combination.

I discovered this recipe when I was in the 10th grade. I was going to math meditation and the teacher chops her boiled beets on the table where she explains to me how to solve the problem. He then took the garlic and crushed it and put it over the beets. The mayonnaise was ready until I reached it, so I put it over the beets, seasoned it, then tasted it. It was the only time he cooked during meditation. I understood that he was waiting for guests, and the beetroot salad with mayonnaise and garlic was an appetizer. From the kitchen, under the door, came the smell of steak with garlic.

Something better than this salad I had not eaten! I liked very much.

I think this was the only thing that left a good impression on my meditation teacher, although I owe her everything I know about 9th and 10th grade.

He weighed over 120 kg, and his hands were covered with monkey-like hair, which he took care to arrange with his hand every 10-15 minutes. This made me just sit with my head in the notebook. I simply could not look at her or her hands for fear that she would read my opinion of her in my eyes. But, as I said, I owe it to him that I entered the second year of high school in the second grade, with the highest grade in mathematics. And with the fact that I remembered the recipe for this delicious salad.

Beetroot salad with mayonnaise and garlic It may seem like a strange combination, but I assure you that it is the most delicious combination I have tried so far: mushrooms with mayonnaise and garlic, cauliflower, green beans, yellow bean pods.

It can be eaten as an appetizer, snack or dinner. It can be placed on toast with trout or smoked mackerel. It can be served festively in glasses (verrines), you can arrange it with various rings or leave it in a deep bowl.

I assure you that you will like beet salad with mayonnaise and garlic. The sweet-salty combination is wonderful. it can be turned into a garnish next to a steak, an omelet, but I will always choose it as an appetizer.

Here's what you need and how you can prepare it:


2 beets the right size & # 8211 cooked
3 tablespoons mayonnaise / soy milk mayonnaise
2 tablespoons yogurt
3 cloves crushed garlic
salt and pepper & # 8211 according to taste

Boil the beets and peel them.

Cut diced beets. Season with salt and pepper, then mix it with mayonnaise and crushed garlic, until the composition is homogeneous.

We can serve this salad next to the omelet, baked beef, or simply as an appetizer, snack, dinner.
It's a delicious salad!

Swiss beets

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Baked tortellini with celery and mushrooms

There are several legends about how this type of pasta was invented, and one of them says that in medieval Italy, Venus and Jupiter would have stopped one night at an inn in Bologna. Curiously, the innkeeper tried to spy on the two through the keyhole, but as the room was in semi-darkness, he could only see the navel of the goddess of love, an image that would have inspired him to create tortellini.
In the shape of rings (smaller or larger, in which case we are talking about tortelloni), these pastas are filled with a mixture of meat or vegetables and cheese. I propose tortellini with spinach and ricotta, scented with celery stalks and a little garlic and dressed in Cedar cheese.

& # 8211 tortellini with spinach and ricotta 500 g
& # 8211 mushroom mushrooms 320 g
& # 8211 onion 1 pc. large (140 g)
& # 8211 garlic 3 puppies
& # 8211 celery stalk 260 g
& # 8211 Cedar cheese, slices 300 g
& # 8211 milk 150 ml
& # 8211 olive oil 2 tbsp
& # 8211 salt, pepper

Put water in a larger pot to boil the pasta and preheat the oven to 180 degrees Celsius. In a non-stick pan, heat the oil and add the finely chopped onion and garlic (possibly using a blender). Add the celery stalks, also finely chopped. Put the cleaned and washed mushrooms, cut into slices.

Add milk, salt and pepper to taste. Put the cooked pasta (according to the manufacturer's instructions) and drain the water. Stir gently.

In a heat-resistant bowl, place the pasta and vegetables, and place the slices of Cedar cheese on top. Put the dish in the oven and leave it for about 15 minutes.

Serve hot pasta. If they remain, you can heat them the next day in the microwave.

Celery puree with mushroom sauce and beetroot - Recipes

Or, more in Romanian, with urda and cow's cheese, but in stores we find rather cheeses under their foreign names. In fact, ricotta is really urda, but it seems less dry, while cottage cheese differs a little from cottage cheese, in the sense that it is pressed and left in more whey. I used both for this roll and it turned out to be a delicacy that I didn't decide whether to include in the entrees or for dessert, because the sweetness came out, thanks to the beets. I will not insist on beets, because you only know how healthy it is.

N e c e s a r e:
400g beets
2 tablespoons white flour
2 eggs
1 teaspoon horseradish in vinegar
200g ricotta
200g cottage cheese.

P r e p a r a r e:
I cleaned the beets, washed them, cut them into pieces and crushed them in the robot.

I added eggs, horseradish, salt to taste and flour. Horseradish I had to buy in vinegar. You can do it at home, my mother used to do it when I was a child, but the tear came two days after she scraped it, so I preferred to take it ready. With a little attention to the ingredients, I am sure that you will find simple horseradish, in vinegar, with salt and without other added nonsense. I mixed everything in the robot.

In a normal tray (25x34) on baking paper I put the composition as level as possible. I put it in the oven, at medium temperature (180-200 degrees), for about half an hour, until it passed the toothpick test (even if it turned pink).

I mixed ricotta with cottage cheese and spread them on the baked and cooled sheet not too hard, so I could roll it. I rolled it in baking paper and in cling film so I could keep it in the fridge. The next day I was able to slice it and it was ready for consumption.

Beetroot Terrine with Goat Cheese

This is the period when winter shakes hands with spring, the last remnants of the culinary winter are prepared and the greens are emptied, the refrigerators are emptied and there is room for the young sprouts of spring.

I said "uuuuuuuuuuuuu last shout at beets" - so I bought I think the last beets and horseradish roots from the silo!

I made a lot of dishes from them: a lot of salty Christ sorbet - in summer it will be the refreshing delight that will accompany steaks and grills, (great will be the surprise, I guarantee, I think such a thing at picnics never, so thank you Crista) granitta of beets, apples, cherries and honey, traditional beet salad with horseradish and.

Beetroot terrine with goat cheese

I baked a medium beet - this lasts, so in the meantime - I rubbed the goat cheese with sour cream and cumin seeds crushed in the mortar at the end I put a few green onion tails (preferably chives - who has.) And a little grated lemon peel.

After 2 hours, the beets are ready, I took them out of the oven, left them to cool a bit and cleaned them of the skin, sliced ​​them on my already famous mandolin and went to construction.

In a round shape (improvised by me to fit the beet slices - you will surely have shapes of all kinds and sizes.), I spread food foil, I made the base from 2 slices of beets with the largest diameter, I covered the walls of the shape with smaller slices of beets, then a generous layer of cheese, a layer of horseradish and the last layer, another 2 large slices of beets.

I closed the composition with foil and kept it in the fridge until the next day. I undressed her bare skin and started to decorate it - I kept 2 tablespoons of cream cheese without onion, cumin and lemon peel, which I mixed with the juice left by the beets while slicing it I got a pink cream (I don't like the color pink, but that's it. the kitchen also requires sacrifices) I could mix some spinach leaves in the cheese, but I leave that to you - I was lazy.

this terrine is beautiful and tasty on top - no less deceptive, it looks like a chocolate cake. (No ideas.)