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Celery Puree

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hello, armful of love from Mütevazi Lezzetler kitchen

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in this episode we have moreish recipe

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its name is; "Celery Puree"

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we shall immediately learn the ingredients and then start cooking

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3 medium celery

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2-3 cloves of garlic

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4-5 pieces of pickled pepper

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1.5 tablespoon mayonnaise

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half a lemon

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7-8 sprigs parsley

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and 1 teaspoon of salt

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after the ingredients list let's start cooking "Celery Puree"

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we firstly peel the celeries thickly

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you know that leaf of celery...

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is usually used especially in Aegean region as flavoring agents

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we will add some leafs to the puree, too

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but first of all we continue peeling

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now we chop the celeries largely

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we placed a basket in the pressure cooker

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we placed a container, which is durable to high temperature, under it to keep it high

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we will cook it in its vapor to protect its vitamins

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it will not contact in water

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therefore we will use little water

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we place leafs and sprinks with celeries on the top...

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to taste

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now we add very little water that will not contact even if it is boiling

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we close the cover of pressure cooker

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we cook in reduced fire for 6 minutes more after it whistles

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we boiled the celeries more than in normal

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without contacting water, in a basket

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now we add half a lemon and some salt...

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while it is hot...

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to prevent dark color

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because it is too soft,

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we mince it by fork until it loses its shape

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we minced especially when it is hot

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now we leave it to completely get cold by itself

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by the way we shall prepare the other materials

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we said we had garlic, we shall mince it subtly

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then we will add parsley and mayonnaise

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if we add mayonnaise to the hot mixture...

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it releases its oil

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if we add the parsley when it is hot it fades

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therefore we have to wait it to get cold

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we said we had pickled pepper...

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we cut their heads if there is

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and we have removed the seeds, we throw

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pickled pepper provides meals a pleasant bitterness...

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also adds a nice flavor

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so, we mince subtly as garlic

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now we shall mince the parsley

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with its stems subtly

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now it is time to meet

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elery has gotten cold...

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by adding lemon and salt

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now we add 1,5 tablespoon mayonnais

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if you notice that there is no oil in the ingredients list

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mayonais contains already its own oil

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firstly we mix

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then we add the minced garlic...

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and the pickled pepper

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after some more mixing we will lastly add the parsley

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now the puree is ready

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we shall transfer it to a platter

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we shall put some parsley on a side of it then carry it to the table

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in my opinion with this recipe of Mütevazı Lezzetler...

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there will be no person that doesn't like celery any more

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i know that you will try "Celery Puree" as soon as possible...

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and remember us

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good bye