Celery-Root and Apple Purée
We already know you like applesauce with pork, but this soft, creamy purée is so much better. It's like a bowl of puréed potatoes that yearns to be dessert.
Celery-Root and Apple PuréeMartyn Thompson
Recipe information
Total Time
1 1/2 hr
Yield
Makes 10 to 12 servings
Ingredients
5
lb celery root (sometimes called celeriac)
4
Gala, Empire, or McIntosh apples (1 1/2 lb total)
1
/2 stick (1/4 cup) unsalted butter
2
teaspoons salt
1
cup heavy cream
1
/2 teaspoon white pepper
1
/2 teaspoon freshly grated nutmeg
Garnish: celery leaves
Need to make a substitution?
Preparation
Step 1
Peel celery root with a sharp knife, then cut into 1-inch cubes. Peel and core apples, then cut into 1-inch pieces.
Step 2
Melt butter in a 6- to 8-quart heavy pot over moderately low heat, then add celery root, apples, and salt and stir to coat with butter. Cover with a tight-fitting lid and cook (without adding liquid), stirring occasionally, until celery root is tender, 50 minutes to 1 hour.
Step 3
Purée mixture in batches in a food processor until smooth, about 2 minutes per batch. Return purée to pot and stir in cream, white pepper, and nutmeg. Reheat, covered, over moderate heat, stirring occasionally, until hot, about 5 minutes.