Celery X 3: Puree, Crudite & Fried, a Recipe from Royal Greenland


Taken from Royal Greenland Recipes



  • 2 stalks of celery
  • 2.5 cups heavy cream
  • 1 sprig of thyme
  • 3 cloves garlic
  • 1 lemon
  • 0.5 tbsp olive oil
  • 1 bunch of chives
  • 1 tablespoon butter
  • Salt and pepper


  • Peel all the celery
  • Cut half of the celery into very thin slices on a mandolin and lay the slices in ice-cold water.
  • Cut the remaining celery into wedges and cook al dente (about 5-6 min.).
  • Take approx. 12 pieces out and pat them dry
  • In a little butter, fry them until lightly golden, add two garlic gloves
  • Cook the remaining celery until completely tender.
  • Boil the cream with the thyme and 1 clove crushed garlic.
  • Drain the water from the boiled celery and blend it with the warm cream.
  • Season with salt and pepper.
  • Arrange the fried celery puree on a plate and decorate with thin slices of celery tossed with a little oil, lemon juice and chopped chives.

Tip: serve with stuffed flounder, halibut or North Sea herring.




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