نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Celeriac potato purée and parsley, pomegranate salad (for Zahra Abdalla's kabab torsh shortribs)

Mediterranean 20 Mins Prep · 20 Mins Cook

To make the celeriac and potato purée, wash, peel and cube the celeriac and potatoes. Chop the white and pale green parts of the leek.
In a large pot, combine the celeriac, potato, leek, milk and water. Place the pot over a medium-high heat and bring it to a boil. Once boiling, reduce the heat to a simmer, cover the pot and cook for approx. 15-20 minutes, or until the celeriac and potato are tender when pierced with a fork. Once cooked, drain them, reserving some cooking liquid. You can use this liquid later to adjust the consistency of the purée, if required.
Transfer the vegetables to a food processor. Add the butter and blitz until they have a smooth consistency. Transfer the purée back to the pot. Gradually add the heavy cream while stirring until you achieve the desired consistency. If the purée is too thick, you can thin it out with some of the reserved cooking liquid. Season with salt and freshly ground black pepper.
Transfer the purée to a serving dish and scatter over chopped chives.
To make the parsley and pomegranate salad, thoroughly wash and dry the parsley. Pick the leaves and set aside. Thinly slice the onion.
In a small mixing bowl, combine the onions, honey, sumac, pink salt and olive oil. Add the apple cider vinegar and pomegranate molasses. Stir to combine and set aside for 5-10 minutes.
In a medium-sized bowl, add the parsley, pomegranate jewels and dressing. Toss the salad and serve.