Celery Brown Sugar Porridge
Enjoy a unique blend of flavors with this Indian-inspired porridge. The combination of celery and brown sugar offers a surprisingly sweet breakfast option, rich in taste and texture.
Cook delicious Celery Brown Sugar Porridge in minutes!
Breakfast
20 min cook
Easy difficulty
250 cal
Indian
Pax Number
1
Measurement
Ingredients
100 grams celery
20 grams brown sugar
10 grams butter
30 grams flour
200 milliliter milk
1 grams salt
Cooking tools
Stove
Pot
Blender
Instructions
1
Step 1
Begin by chopping the celery into small pieces. Use a blender to process the pieces until they are smooth and pureed, creating a fine consistency.2
Step 2
Over medium heat, melt the butter in a pot. Make sure it does not brown, as this will affect the flavor of the porridge.3
Step 3
Once the butter is melted, slowly add the flour while continuously stirring to ensure an even mixture to form a light roux.4
Step 4
Carefully add milk to the pot bit by bit, stirring each time to avoid lumps forming. Incorporate the celery puree slowly, ensuring a smooth blend.5
Step 5
Add the brown sugar and salt to the mixture, stirring thoroughly. Cook for a few minutes until the porridge has thickened to your preferred consistency.6
Step 6
Pour the warm porridge into serving bowls and garnish with a modest sprinkle of brown sugar for an extra touch of sweetness.
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More about the Celery Brown Sugar Porridge
Celery Brown Sugar Porridge is a delightful example of culinary fusion, merging the earthiness of celery with the sweetness of brown sugar in a comforting Indian-inspired breakfast dish. Often, celery is overlooked as a primary ingredient in sweet dishes, yet this recipe creatively shifts its traditional role. Such recipes can trace influence back to ancient Indian Ayurvedic practices, where celery is believed to have numerous health benefits, such as aiding digestion. This porridge can be a functional breakfast item, providing a warm and hearty start to the day, while celebrating the unanticipated partnership of celery and sugar.
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