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🍽️ Celery Cream with Radishes and Shrimp

254 kcal · 30 min · 4 servings

Ingredients

• 400 g Celery root (1 piece)
• Salt
• 1 Shallot
• 1 bunch Radishes
• 200 g Shrimp (kitchen-ready, peeled)
• 10 g Dill (0.5 bunch)
• 2 tbsp Olive oil
• 1 tsp Lemon juice
• Pepper
• 50 ml Milk (1.5% fat)
• 20 g Parsley (1 bunch)

Instructions

1. 1. Fill a pot with salted water and bring it to a boil.
2. 2. Peel the celery stalk and wash it thoroughly.
3. 3. Cut the celery into small cubes.
4. 4. Add the celery to the boiling water.
5. 5. Cook the celery over medium heat for 15 minutes until tender.
6. 6. Peel the shallot in the meantime.
7. 7. Finely chop the shallot.
8. 8. Clean the radishes and wash them.
9. 9. Cut the radishes into quarters.
10. 10. Rinse the shrimp under cold water.
11. 11. Pat the shrimp dry with a kitchen towel.
12. 12. Wash the dill sprigs.
13. 13. Finely chop the dill.
14. 14. Heat one tablespoon of oil in a frying pan.
15. 15. Add the shrimp to the hot pan.
16. 16. Fry the shrimp over medium heat for 5 to 7 minutes.
17. 17. Remove the shrimp from the pan.
18. 18. Set the shrimp aside.
19. 19. Add the radishes and shallots to the remaining oil.
20. 20. Fry the vegetables over medium heat for 5 minutes.
21. 21. Return the shrimp to the pan.
22. 22. Add the chopped dill.
23. 23. Add lemon juice.
24. 24. Season the pan with salt and pepper.
25. 25. Drain the cooked celery.
26. 26. Add milk to the celery.
27. 27. Add the remaining oil to the celery.
28. 28. Puree the mixture until smooth using a hand blender.
29. 29. Wash the parsley.
30. 30. Shake the parsley dry.
31. 31. Chop the parsley.
32. 32. Gently fold the parsley into the celery puree.
33. 33. Season the puree with salt and pepper.
34. 34. Serve the shrimp pan over the celery puree.

Nutrition per serving

• kcal: 254
• Protein: 24 g · Fett/Fat: 13 g · Carbs: 10 g