Celery-Root and Apple Purée

Celery-Root and Apple Purée
Photo by Martyn Thompson


  • ½ teaspoon white pepper
  • ¼ cup unsalted butter
  • 2 teaspoons salt
  • 1 cup heavy cream
  • celery leaves
  • ½ teaspoon freshly grated nutmeg
  • 4 Gala, Empire, or McIntosh apples (1 1/2 lb total)
  • + 1 more ingredients
    • 5 pounds celery root (sometimes called celeriac)

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 (with...

View full recipe at Epicurious


Variations on Celery-Root and Apple Purée

  • Celery Root & Apple Purée
    • 2 large celery roots (about 4 lb. total)
    • 1 apple (I like Winesap, Granny Smith, or Braeburn)
    • Freshly grated nutmeg
    • 3 Tbs. unsalted butter
    • +2 other ingredients

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