Roast Beef with Kitchen Herbs Avocado Cream + Celery Puree – Buffet

Arrange the thinly sliced roast beef on a platter.

Halve the avocado, remove the pit and carefully remove the flesh from the skin, mash finely with a fork. Season with squeezed juice of one lemon (1), pepper, a pinch of cayenne pepper, Tabasco, a tiny bit of salt and sugar, fold in chopped onion and finely chopped kitchen herbs. Finally, add the whipped cream(1). Stir everything until smooth and pipe another dollop into the fruit bowl with a garnish spout. Arrange on the meat platter.

For the celery puree, sauté the peeled and chopped celery together with the diced onion in the hot butter. Add the juice of one lemon and clear soup and cook for 15 minutes. Then mash, add the liquid cream, season and cook a little bit. Also arrange on the meat platter.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything at hand!

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