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Monday, 22 October 2012

Pire od celera sa tunjevinom (Celery puree with tuna)


Sastojci: 800g korena celera, 1 veca glavica crnog luka, 4-5 sargarepe, 500ml supe, 30g maslaca, so, 400g tunjevine (iz konzerve), 350ml kisele pavlake, 200g kackavalja (rendanog), 2 cena belog luka (sitno iseckanog), sok od jednog limuna.

Priprema: 
1) Koren celera, crni luk i sargarepu oljustiti i sitno iseckati.
2) U serpu, na srednjoj temperaturi otopiti maslac, dodati crni luk i prziti oko 5 minuta, stalno mesajuci.
3) Dodati sargarepu i celer i posoliti po ukusu. Promesati pa dodati supu. Kuvati na niskoj temperaturi, dok povrce ne omeksa i dok supa ne ispari.
4) Zatim smesu ispasirajte i ostavite sa strane.
5) Tunjevinu pomesati sa kiselom pavlakom (ne cediti tunjevinu od ulja). Dodati beli luk i sok od limuna. Promesati.
6) U vatrostalni sud, sipati mesavinu tunjevine i kisele pavlake, posuti kackavaljem i kratko zapeci u rerni, dok se kackavalj ne istopi.
7) Posluziti sa pireom od celera.


Ingredients: 800g celery root, 1 large onion, 4-5 carrots, 500ml soup, 30g butter, salt, 400g tuna (canned), 350ml sour cream, 200g cheese (grated), 2 cloves of garlic (finely chopped), juice of one lemon.

Preparation:
1) Peel celery root, onion and carrots and chop finely .
2) In pot, over medium heat, melt butter, add onions and fry for about 5 minutes, stirring constantly.
3) Add carrots and celery root. add salt to taste. Stir and add broth. Cook on a low heat, until the vegetables soften and the broth has evaporated completely.
4) Then mash mixture with hand mixer and leave aside.
5) Mix tuna with sour cream (do not drain tuna from oil). Add garlic and lemon juice. Stir.
6) In the oven safe casserole put mixture of tuna and sour cream, sprinkle with cheese and bake shortly, until cheese melt.
7) Serve with celery puree.

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