Celery-Root and Apple Purée

Ingredients for Celery-Root and Apple Purée

• 2.3kg celery root (sometimes called celeriac)

• 4 Gala, Empire, or McIntosh apples (675g total)

• 1/2 stick (60g ) unsalted butter

• 2 teaspoons salt

• 240ml double cream

• 1/2 teaspoons white pepper

• 1/2 teaspoons freshly grated nutmeg

• Garnish: celery leaves

How to make Celery-Root and Apple Purée

Peel celery root with a sharp knife, then cut into 1-inch cubes. Peel and core apples, then cut into 1-inch pieces.

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.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.