Celery-Root and Apple Purée |
|
 |
Prep Time: 35 Minutes Cook Time: 55 Minutes |
Ready In: 90 Minutes Servings: 10 |
|
We already know you like applesauce with pork, but this soft, creamy purée is so much better. It's like a bowl of puréed potatoes that yearns to be dessert. Ingredients:
5 lb celery root (sometimes called celeriac) |
4 gala, empire, or mcintosh apples (1 1/2 lb total) |
1/2 stick (1/4 cup) unsalted butter |
2 teaspoons salt |
1 cup heavy cream |
1/2 teaspoon white pepper |
1/2 teaspoon freshly grated nutmeg |
garnish: celery leaves |
Directions:
1. Peel celery root with a sharp knife, then cut into 1-inch cubes. Peel and core apples, then cut into 1-inch pieces.
2. 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.
3. 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.
4. Cooks' note: 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.
|
|