Celery-Root and Apple Purée

Name: Celery-Root and Apple Purée
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 12
Cuisine: Global
Ingredients: 4 Gala, Empire, or McIntosh apples (1 1/2 lb total); 1 leave Garnish: celery; 2 kilograms celery root (sometimes called celeriac); 237 milliliters heavy cream; 1 teaspoons freshly grated nutmeg; 2 teaspoons salt; 59 milliliters 1/2 stick unsalted butter; 1 teaspoons white pepper

Celery-Root and Apple Purée might be just the side dish you are searching for. This recipe makes 12 servings with 214 calories, 3g of protein, and 12g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, primal, and vegetarian diet. Head to the store and pick up heavy cream, garnish: celery leaves, celery root, and a few other things to make it today. From preparation to the plate, this recipe takes around 5 hours.

Instructions

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

Ingredients you will need

Celeriac

Apple

Equipment you will use

Knife

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.

Ingredients you will need

Celeriac

Apple

Butter

Salt

Equipment you will use

Pot

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.

Ingredients you will need

White Pepper

Nutmeg

Cream

Equipment you will use

Food Processor

Pot

Purée can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat, covered, over low heat, stirring occasionally, until hot, about 15 minutes.