Celery Root, Kohlrabi, and Apple Purée
A smooth and creamy vegetable purée combining the earthy flavors of celery root, kohlrabi, and potatoes with the subtle sweetness of Granny Smith apple. This elegant side dish offers a sophisticated alternative to traditional mashed potatoes.
Ingredients
- •2 pounds celery root (celeriac), peeled, cut into 3/4" cubes
- •1 to taste Kosher salt
- •1½ pounds kohlrabi, peeled, cut into 1/2" cubes
- •1 pound russet potatoes, peeled, cut into 1" cubes
- •1 whole Granny Smith apple
- •2 tablespoons unsalted butter
- •1 to taste Freshly ground black pepper
- •4 sprigs Fresh chervil
- •1 piece potato ricer or food mill
Cooking Instructions
- 1.
Add celery root to a large pot of boiling salted water. Reduce heat to medium-low and simmer until tender, 11-13 minutes. Using a slotted spoon, transfer celery root to a large bowl. Return water to a boil; repeat with kohlrabi, then potatoes, cooking each separately until tender, 14-16 minutes for kohlrabi and 10-12 minutes for potatoes; add to bowl with celery root.
45 min
- 2.
Meanwhile, bring apple and 2 tablespoons water to a boil in a small saucepan. Cover and cook over medium-high heat, stirring occasionally, until apple falls apart, 6-8 minutes, adding water by tablespoonfuls if dry.
8 min
- 3.
Working in batches, pass celery root, kohlrabi, potatoes, and apple through a potato ricer into a large bowl. Pass mixture through ricer again if a smoother texture is desired. Stir in butter. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Transfer to a microwave-safe bowl, cover, and chill. Rewarm in microwave in 30-second intervals until heated through. Transfer to a large serving bowl. Garnish with chervil sprigs.
15 min
