Autumn Celeriac Puree

Autumn Celeriac (Celery Root) Puree

Serves 4

1 medium celeriac (about 1.25 lbs), cut into 1/2-inch pieces

1 small potato (about 6 oz), cut into 1-inch pieces

Kosher salt

1 Granny Smith apple, peeled, cored, and cut into 1-inch pieces

1/2 cup heavy cream

2 tablespoons unsalted butter

1 bay leaf

Freshly ground black pepper

Tip: As the celeriac takes a bit longer to cook, cut it into smaller pieces so that both the potato and the celeriac become tender at about the same time.

1. Place the celeriac and potatoes in a large pot of salted, cold water (after you’ve peeled and chopped them of course;). Bring to a boil. Boil for 10 minutes then add the apple. Continue to cook until all are tender, another 10-12 minutes.
2. While vegetables are cooking, heat the cream, butter, and bay leaf in a small saucepan over medium heat.
3. Drain the cooked vegetables and apple and return them to the hot, dry pot. Stir them over low heat for 2 minutes until they are dry. Pass ingredients through a food mill into a large bowl. Gently stir in the hot cream and butter mixture until smooth (remove the bay leaf). Alternatively, you can puree the vegetables and apple together with the cream and butter mixture in a food processor. Season puree with salt and black pepper to taste. Serve warm.

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