Celery Root and Apple Purée

This celery root purée is satiny-smooth, with a natural tang from the apple and just enough curry powder to make it interesting. I like to make a little extra and keep it on hand to thicken vinaigrettes and fold into stir-fries.
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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 6 servings
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Ingredients

2 celery roots

1 1/2 cups milk

Water

3 apples

1 large onion, caramelized, To caramelize onion: Cook thinly sliced onion with 1 tablespoon butter in a skillet over low heat until soft and golden-brown, 30?35 minutes.

1/2 teaspoon mild curry powder

1 pinch turmeric

salt

4 tablespoons butter

1/4 cup chopped walnuts

Directions

  1. Slice off one end of the celery root, making a flat edge so the vegetable doesn't roll around. Cutting in a downward motion, remove the outer skin until the root is completely peeled. Repeat with the other celery root. Cut into even, medium-sized chunks, then place in a stockpot along with milk and enough water to cover the vegetables. Bring to a simmer.
  2. Peel and cut two apples into large chunks. Add to the simmering celery root, along with the caramelized onion, curry powder, turmeric, and a pinch of salt. Simmer until the celery root is completely tender, about 15–20 minutes.
  3. When the celery root and apples are soft and liquid has reduced a bit, taste; add more salt if necessary. Using a slotted spoon, add the solids to the food processor, followed by the liquid (to control the desired smoothness of the puree). Purée, then add butter and another pinch of salt; purée again until smooth. Cut remaining apple into matchstick-sized pieces; garnish purée with apple and walnuts before serving.