In a large pan, brown the celeriac, leeks and celery in an oil-butter blend 5 to 6 minutes over medium-low heat, stirring from time to time.
Add the vegetable broth and season to taste.
Simmer 20 to 30 minutes.
Remove the pan from the heat and add the celery leaves. Stir well.
Transfer mixture to the blender jar and purée.
Return to the pan and add milk. Reheat.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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