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Celery and apple puree

Celery and apple puree

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Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Celery and apple puree:

Peel a squash, grate it and cut it into cubes. Boil the water and when it boils, add the celery and when it is almost cooked, add the apples. When they are ready, drain the water. It can be consumed as a garnish for any type of meat.

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Celery pulp: 3 delicious recipe ideas presented

For a long time, celery was considered only boring vegetables. You can prepare the tuber so versatile. For example, as a delicious puree. Haven't tried yet? Then, let yourself be inspired by the 3 recipe ideas.

When it comes to celery, most people only think of soup vegetables. But white tubers and also celery can still be used in many other recipes and are found more often even with top chefs. So they like to serve a portion of celery puree with game or beef.

Celery not only harmonizes well with potatoes, but there are other beautiful recipes that you can surprise with family and friends. Here are just a few ideas.

Celery puree with roasted hazelnuts

When you think of puree, the most common puree that comes to mind is that of potatoes. But you can make puree from almost any boiled vegetable, and thus you have a lot of side dishes for a meat for fish, or to enjoy as such.

The recipe we propose to you today is a mashed celery with potatoes, seasoned with roasted hazelnuts. Because celery is a fairly harsh vegetable in taste, it can be combined with potatoes. & Icircnsă if you like its taste, boiled as such, you can make simple puree, only from celery.

  • 1 large celery
  • 50 g roasted hazelnuts
  • salt
  • pepper
  • 100 g butter
  • 100 ml liquid cream
  • milk
  • 3-4 potatoes

Peel the potatoes and celery and boil them, cut into pieces, in salted water. When they have boiled, drain the water and pass through a mashing utensil. To be sure that the puree will be quite fine, pass it through a sieve, but do not use the blender or mixer.

Season with salt, pepper, pour the liquid cream and half the butter. Mix and add more milk to bring the puree to the desired consistency and creaminess.

Fry the hazelnuts until crispy. To serve the puree, place the melted butter on top of the puree and add the roasted hazelnuts.

You have to see it too.

Signs of a tired liver

A first sign of a tired or toxin-laden liver is lethargy, drowsiness and apathy. Headaches, irritability and nervousness may also occur.

Even digestive disorders such as indigestion, constipation, bloating and gas can be symptoms of an overworked liver.

Liver dysfunction almost always leads to skin problems. Pimples and acne can occur.

By detoxifying the liver, a cleansing of the skin will be guaranteed. And implicitly a noticeable increase in energy levels.

The whole body will feel better if our liver begins to function at normal parameters.

Macerate of celery, horseradish and honey for the liver


  • 1 kg of celery with leaves
  • 200 g of fresh horseradish
  • 3 lemons
  • 150 g of honey
  • 50 ml of natural brandy

Method of preparation

It is ideal to use celery with leaves. You should know that celery leaves have excellent stimulating effects on the nervous system!

So, wash and finely chop the celery leaves and stems. Peel a squash, grate it and squeeze the juice.

An S-blade food processor can also be used just as well to grind vegetables.

Do the same with the horseradish root.

Put the chopped vegetables in a large glass jar. Add the freshly squeezed lemon juice and mix. Stir in the honey and mix well.

At the end, put the brandy and mix well. Close the jar tightly and leave the vegetables to soak for 3 days.

Administration method

Consume 1 tablespoon, 3 times a day, preferably after a meal. Keep the preparation cold in the refrigerator.

For this cure to be even more successful, give up meat and other animal products for a few days.

You can eat fish, seafood, fresh vegetables, fruits, grains and greens instead.

Avoid eating fried foods, smoked meats, fats and processed or canned products as much as possible. Limit alcohol and coffee consumption, which impairs liver function.

This maceration of celery, horseradish and lemon juice will also help to lose weight if dietary recommendations are taken into account.

It is equally important to exercise daily or even to have an exercise program.

Phytotherapist Ovidiu Bojor appreciates that horseradish root is beneficial in cardiovascular problems, such as hypertension, angina pectoris or painful ischemic heart disease.

It has decongestant effects on the lungs. And it also helps with bronchitis, colds, flu and pneumonia.

Celery is also useful in coughs. But above all it rejuvenates and invigorates the body.

1. Oana Hîncu, Liver detoxification with horseradish and honey, Doxology:
2. Oana Hîncu, Cure with celery, horseradish and honey for liver detoxification, Doxology:
3. Ovidiu Bojor, Catrinel Perianu, Health through Seeds, Vegetables and Fruits, Fiat Lux Publishing House, Bucharest

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Apples - 95 recipes

Cooking recipes with apples baked or green, cooked in the oven or by other culinary methods.

Today there are over 200 varieties of apples in the world, with fruits that are more and more beautiful and appetizing. The apple is the richest bouquet of visual, olfactory and gustatory stimuli. However, it also has many nutritional benefits for humans. First of all, apples are an important source of vitamin C. Their content in this vitamin varies from one variety to another, between 3 and 45 mg per 100 g. as the fruit, in its evolution, benefited from more light. The vitamin is more concentrated in the shell and just below it.

However, apples are not the richest in vitamin C. Other green fruits or vegetables have more prominent places. But because apples can be stored and consumed as such until late spring, when the greens appear, it is the most important food source to supply the body with vitamin C, after citrus.

Whether used in apple pie, cake, cake or eaten raw, apple remains one of the favorite fruits.

Apple juice and celery is a natural juice that can be prepared at home. Here are the ingredients you need to prepare your child apple juice and celery:

Apple juice and celery cooks in just 15 minutes. Here are the steps you need to follow to prepare your child apple juice and celery:

1. Wash the apples, cut them into pieces, leaving aside a few slices for garnish.

2. Sprinkle the apples with lemon so that they do not oxidize and set aside.

3. Clean the celery and cut into pieces. Mix the apples with the celery and put them in the juicer.

4. Mix the juice with the rest of the lemon and the sugar, then put it in glasses.

5. The drink is served decorated with a slice of apple and a celery leaf.

Apple juice and celery It gives your child a surplus of vitamins, necessary for the body, especially during the summer. Apple juice and celery it is a juice that you can enjoy with your child.

Nutritional benefits of celery stems and leaves

The leaves of celery They are high in vitamin A, while the strains are an excellent source of vitamin B1, B2, B6 and C, providing rich supplies of potassium, folic acid, calcium, magnesium, iron, phosphorus, sodium and many essential amino acids.

Fiber nutrients are released during squeezing, which are useful in bowel movements. Natural organic sodium (salt) from celery is very good for consumption, being even essential for the body. Even people who are not allowed to eat salt can safely use celery sodium.

Celery has always been associated with lowering blood pressure. Recent studies have shown that celery may be effective in fighting cancer.

While many foods lose their nutrients during cooking, most celery compounds resist very well in the cooking process. However, the most effective way of consumption is in the form of celery juice.

Celery root puree

You can use the stem, leaves and root of celery in many recipes. It activates the functioning of the kidneys and. We mainly consume celery root and use it in soups, broths, dishes and salads, but many. Read also Recipes for juices based on celery stalks. Spread the appetizer on the salad leaves and serve. Celery root plates are no less healthy and tasty. Chicken Breast with Celery Root in Sour Cream Sauce. Ingredients needed: & # 8211 celery root. For the sauce: & # 8211 lemon juice & # 8211 1 tbsp. You know you can use celery for extra flavor in soups and broths, and sometimes raw, in salads, but otherwise you've bypassed the poor-looking roots. The flavor of celery combines perfectly with the taste of baked potatoes, and the result is. Here are the fastest and tastiest celery salad recipes you can prepare in your kitchen!

Idealika Studio Celery juice, the best detoxifier of the body ziarullumina. Both the leaves and the roots of celery have exceptional healing virtues, through their richness. Fresh leaf juice is much more active than root juice. How to make Celery root salad.

Without the slightest exaggeration, it can be argued that celery root is the most "thin" product that has an almost negative calorie content.

Puree - 44 recipes

A selection of recipes for delicious purees prepared from various vegetables or mashed fruits, excellent for babies.

Puree is a dish made of heat-prepared or raw vegetables or fruits, passed through a sieve, passed through a blender or crushed, usually used as a garnish. The term ("purée") comes from the old French language of the thirteenth century, when it meant "purified" or "refined."

Among the most well-known international purees are those of potatoes, baba ghanoush (eggplant salad) and Lebanese hummus (chickpea puree).

Purees overlap with other dishes of similar consistency, such as cream soups, pies, pastas and sauces - although they often involve more complex recipes and methods of preparation.

Baby fruit and vegetable puree

Diversifying baby food is a delicate subject. Maybe it wouldn't be so delicate if specialists, pediatricians and nutritionists correlated their knowledge and opinions. Unfortunately, at the beginning of diversification, mothers face different opinions from pediatricians & # 8230 as many pediatricians, so many opinions. On the American model, some pediatricians recommend starting to diversify with gluten-free cereals, which are first put in the bottle the night before bed. Other pediatricians recommend starting to diversify with fruit and vegetable juice, respectively apple and carrot, and then gradually introducing fruit puree.

When you think you have reached the right option, a third pediatrician comes and tells you to start with vegetables, because starting with fruits, which are sweet, the child will not take vegetables. Then begins the debate about the age at which we begin to diversify. In the schemes of some well-known pediatricians, the diversification can start from 3 months, but I personally consider that it is much too fast, the baby has a whole life to taste everything, it is not necessary to start so fast. Normally, most pediatricians recommend starting diversification at 4 months for formula-fed babies and at 6 months for exclusively breastfed infants.

After reading and reviving diversification schemes and books on infant nutrition, I came to the conclusion that I will follow the scheme proposed by our pediatrician, so I started diversification at 4 and a half months, with apple juice and carrot, and then to I introduce the fruit puree. We make fruit puree for 3-4 days and keep it in the freezer. In the evening, take out the puree to be eaten in the morning and let it thaw gradually in the refrigerator. In the morning I put lunch in the fridge, respectively vegetable soup (more recently with chicken). The fruit puree is very good and without preservatives because we put lemon juice, which acts for preservation.

& # 8211 fruits and vegetables of your choice, in our case apples, pears and carrots
& # 8211 2 tablespoons lemon juice (for large quantities when fruit is low, also reduce lemon juice)

We clean and wash the ingredients very well. It is good to have a special sponge, along with the dishwasher for washing fruits and vegetables. No matter how well I wash them, I still peel them. Once the fruits are ready, we boil them in an enamel bowl, you have cold water, together with the lemon juice. He does not let it boil too much, because they lose their qualities, we leave them only when they soften well.

We then pass the fruits and vegetables to make puree. To obtain the desired consistency, thin the puree with the juice in which the fruit was boiled. Aaaaa, carrots boil harder, so they boil separately.

I combine fruits and vegetables: one jar with carrots and pears, one with carrots and apples, one with apples and pears and one with everything.

We slice the puree in special containers for storing baby food and put them in the freezer. My jars are quite large, 180 gr, but if you are at the beginning of diversification and the baby eats only 2-3 tablespoons of puree, you can store it in trays for making ice, so you can defrost a small amount very quickly, as long as it is enough.


  1. Shakinos

    Quite right! This is a good idea. I support you.

  2. Pirmin

    I apologise, but, in my opinion, you are mistaken. Let's discuss.

  3. Roldan

    Bravo, what phrase..., an excellent idea

  4. Ashkii

    Sorry for intervening, but you couldn't give a little more information.

  5. Agneya

    I apologise, there is an offer to go on other way.

  6. Iuwine

    I would not say using this approach and logic, you can come to such delirium. So, it's not worth it, it's not worth it ... But, in general, thanks, it's really interesting and there is something to think about. All happy holidays and more bright ideas in NG !!!!! Let's light up the 31st!

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