Celery Root And Apple Puree

Name: Celery Root And Apple Puree
Total time: 45 min
Yield: 10 servings
Ingredients: 2 medium celery roots (2 1/2 pounds), peeled and cut into large chunks; Salt; 3 medium Yukon Gold potatoes, peeled and cut into large chunks; 6 golden apples, preferably Jona Gold, peeled, cored and cut into large chunks; 4 tablespoons butter; 1/4 teaspoon nutmeg, or to taste; Freshly ground black pepper

By R. W. Apple Jr.

Total Time: 45 minutes
Rating: 4(7)
Comments: Read comments

Featured in: Room at the Inn: A Hudson Valley Christmas; At a picture-book small hotel, a young chef's sorcery enhances tradition.

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:10 servings

2medium celery roots (2½ pounds), peeled and cut into large chunks
Salt
3medium Yukon Gold potatoes, peeled and cut into large chunks
6golden apples, preferably Jona Gold, peeled, cored and cut into large chunks
4tablespoons butter
¼teaspoon nutmeg, or to taste
Freshly ground black pepper

Ingredient Substitution Guide

Preparation

Step 1
Fill a large pot half full of water, and add celery root and salt to taste. Place pot over high heat, and bring to a boil. Add potatoes, and return to boil. Add apples, return to boil and cook until vegetables are tender, about 15 minutes. Drain.
Step 2
Puree vegetables and apples in batches using a food mill or food processor. Return to the pot over low heat, add butter and nutmeg, and salt and pepper to taste. Stir just until reheated. Remove to a serving dish, and keep warm until ready to serve.