I have received quite a few messages of requests for recipes with agretti and, this year, I have obliged…
Today I propose this cream of celeriac with agretti; pleasant to eat in the first warmth of spring but even more so in these days so crisp that they require the open flame of the fireplace again.
And like all self-respecting creams, they must be accompanied by croutons.
I used to make them by cutting bread into cubes and toasting them in the oven or in a pot but, thanks to the PanBiscò Company in Altamura, I discovered these very practical as well as tasty artisanal Tozzapane crostini: preservative-free, toasted and seasoned with extra virgin olive oil and oregano.
Saporite and crunchy, they are perfect for my use today but also simply to enjoy as a snack.
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Recipe in Detail
For 4 people
INGREDIENTS
GUIDE / INSTRUCTIONS
Prepare about 1 liter of vegetable broth (carrot, celery, onion).
Peel the celeriac and potato with a knife then cut into not too large pieces.
- In a large saucepan sauté the sliced onion in extra virgin olive oil after which add the celeriac and potato.
Stir and let cook a few minutes then add the hot vegetable broth.
- Allow to cook over medium heat, with the lid slightly off, about 20 minutes.
- In the meantime, remove the tough part with the roots of the agretti, wash and cut them into pieces then add them to the celeriac.
- Cook for another 10 minutes or so.
At this point, with an immersion blender, blend until smooth. Adjust the salt and let it cook about 15 minutes more over low heat, taking care that it does not stick to the bottom.
If needed, add a little more broth.
Serve the hot cream with croutons, sunflower seeds if desired, and finally drizzle with good raw extra virgin olive oil.
NOTES
Tozzapane croutons can be found in most popular supermarkets.
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