Celery-Root and Apple Purée

Name: Celery-Root and Apple Purée
Yield: 4 servings
Ingredients: 1 5 lb celery root (sometimes called celeriac); 1 4 Gala, Empire, or McIntosh apples (1 1/2 lb total); 1 1/2 stick (1/4 cup) unsalted butter; 1 2 teaspoons salt; 1 1 cup heavy cream; 1 1/2 teaspoon white pepper; 1 1/2 teaspoon freshly grated nutmeg; 1 Garnish: celery leaves

From the kitchen of Carly

Silky celery root and sweet apples collapse into butter and cream, their earthiness tempered by nutmeg's warmth. This is the side dish that steals the plate, substantial enough to anchor a meal yet refined enough for your best dinner.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

15 lb celery root (sometimes called celeriac)
14 Gala, Empire, or McIntosh apples (1 1/2 lb total)
11/2 stick (1/4 cup) unsalted butter
12 teaspoons salt
11 cup heavy cream
11/2 teaspoon white pepper
11/2 teaspoon freshly grated nutmeg
1Garnish: celery leaves

Instructions

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.