Celery Puree with Turnips

For the celery puree, peel the rutabaga and celery, cut into cubes and cook in salted water. Peel and finely chop the onion, fry in oil.

Pour off the cooking water and drain all the vegetables together. Add the peeled garlic clove. Season. Add créme fraíche and parmesan, and finely chopped parsley. Puree everything.

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