celery puree with sweet red beet

INGREDIENTS (for 2 pers.)

Celery puree:
1/2 celery head
1 Msp. nutmeg
2 tbsp almond milk, unsweetened
rock salt

sweet beetroot:
2 tubers of cooked beetroot
2 tablespoons maple syrup
2 tablespoons seeds (sunflower seeds, pine nuts, pumpkin seeds)

PREPARATION (fo 2 pers.)

1. Peel the celery, cut into small pieces and cook in lightly salted water for about 10 minutes until the pieces are soft.
2. Place the celery pieces in a tall container and blend finely with a hand blender. Add nutmeg, salt and almond milk and stir until creamy.
3. Wash beetroot and cut into small cubes. In a frying pan at medium heat, swivel in maple syrup for approx. 5 minutes.
4. Add the beetroot pieces to the celery puree on the plate.
5. Toast the seeds briefly in a small pan without oil and garnish the puree with it. 
6. Bon Epi-tit <3