Celery Root, Potato and Apple Purée
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound Yukon gold potatoes, peeled and cut in half
- 2large celery roots, about 2 pounds, peeled and cut into large pieces
- 1large or 2 small tart apples, such as a Granny Smith, peeled, cored and quartered
- ½cup, approximately, warm milk or broth from the celery root
- 2tablespoons butter or walnut oil (or a combination)
- Salt
- freshly ground pepper to taste
Nutritional analysis per serving (6 servings)
177 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 3 grams polyunsaturated fat; 31 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 4 grams protein; 638 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the potatoes in one saucepan and the celery root and apples in another. Barely cover with water and add salt to taste to each, about ½ teaspoon. Bring to a boil, reduce the heat and simmer until tender, 15 to 20 minutes.
- Step 2
Drain the potatoes, and return to the pot. Cover tightly, and allow to sit for five minutes to steam and dry out. Drain the celery root and apples through a strainer set over a bowl. Purée all of the produce using a food mill or a potato ricer. Stir together, and whisk in the milk or the broth until the mixture is fluffy. Add the butter or walnut oil to the hot purée, stir until the butter melts, and season to taste with salt and pepper.
- Advance preparation: You can make this up to an hour before serving. Make sure to have some extra broth or milk on hand to thin out the purée, as it will stiffen as it cools. Reheat gently on top of the stove.
Private Notes
Comments
Homey goodness! Out of all the dishes on the table at my friend's potluck, my large, overflowing bowl of this delicious potato, celery root and apple puree was empty first, with eyes looking for thirds. Rather than milk, I used the celery root broth, and walnut oil plus a touch of homemade ghee. Word to the wise: save the celery root and apple cooking water. It freezes well and adds a wonderful sweet and earthy-toned note to soups.
This was DELICIOUS...I used the celery apple "broth" and I completely forgot the walnut oil. Still wonderful!
VitaMix=gluey, unless you want to make a pureed soup out of it. Food processor will work, but be careful not to over-process; otherwise=gluey.
I'm trying to avoid white potatoes for a number of reasons right now. Is there anything that can be substituted?
pretty underwhelming. more acidic than expected. to balance and make more savory as accompaniment to short ribs, reheated with milk and several tablespoons of butter. celeriac was nowhere close to done at 15min. ended up puréeing in vitamix with healthy amount of broth (using a potato ricer was a joke).
Used parsley root instead of celery root when I found parsley root at the market. Delicious and made walnut oil - that really adds something special. Even some of the chopped walnuts from the oil when serving.
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