Celery Root And Apple Puree

Ingredients

• 2 medium celery roots (2 1/2 pounds), peeled and cut into large chunks
• Salt
• 3 medium Yukon Gold potatoes, peeled and cut into large chunks
• 6 golden apples, preferably Jona Gold, peeled, cored and cut into large chunks
• 4 tablespoons butter
• ¼ teaspoon nutmeg, or to taste
• Freshly ground black pepper

10 servings

Preparation

1. Fill a large pot half full of water, and add celery root and salt to taste. Place pot over high heat, and bring to a boil. Add potatoes, and return to boil. Add apples, return to boil and cook until vegetables are tender, about 15 minutes. Drain.
2. Puree vegetables and apples in batches using a food mill or food processor. Return to the pot over low heat, add butter and nutmeg, and salt and pepper to taste. Stir just until reheated. Remove to a serving dish, and keep warm until ready to serve.

45 minutes