Celery-Root and Apple Purée
A creamy and elegant side dish combining tender celery root and sweet apples, enriched with butter and cream, and delicately spiced with white pepper and nutmeg.
Ingredients
- •5 lb celery root (sometimes called celeriac)
- •4 whole Gala, Empire, or McIntosh apples
- •½ stick unsalted butter
- •2 teaspoons salt
- •1 cup heavy cream
- •½ teaspoon white pepper
- •½ teaspoon freshly grated nutmeg
- •1 garnish celery leaves
Cooking Instructions
- 1.
Peel celery root with a sharp knife, then cut into 1-inch cubes. Peel and core apples, then cut into 1-inch pieces.
15 min
- 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.
60 min
- 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.
15 min
