Celery Root and Apple Purée
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 205
- Total Fat
- 17
- Saturated Fat
- 10
- Carbohydrates
- 13
- Dietary Fiber
- 2
- Sugar
- 8
- Protein
- 2
- Cholesterol
- 40
- Sodium
- 331
- Total: 30 min
- Active: 20 min
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
- 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.
- 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.
- 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.