Boistfort Valley Farm
Community Supported Recipe Box

Celery Root and Apple Purée


  • 2 large celery root
  • 3 apples ( 1 lb+)
  • 3 Tbsp unsalted butter
  • 1 teaspoon salt
  • 2/3 cup heavy cream
  • 1/3 teaspoon white pepper
  • 1/3 teaspoon freshly grated nutmeg
  • Garnish: celery leaves


dish: side
season: fall

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.

Adapted from Gourmet, December 2005