Celery root and apple puree
MAKES 10 (1/2-CUP) SERVINGS
1 tablespoon plus 1 teaspoon kosher salt, divided
Juice from half a lemon
2 large celery roots (about 4 pounds total)
1 large apple, Granny Smith, Braeburn or Winesap
3/4 cup whipping cream
3 tablespoons butter
Freshly grated nutmeg
Put a large pot of water on to boil and add salt.
Fill a large bowl with water and add lemon juice. Peel celery root and apple and cut each into 1-inch chunks; place pieces in lemon-water while working with the rest.
Remove celery root and apple from lemon-water and place in boiling water. Cook until the celery root is tender, about 25 minutes. Drain and return celery root and apple to empty pot. Shake the pot over low heat, drying the contents this way until steam no longer rises from the pot, 5 to 8 minutes.
Transfer to a food processor. In a small saucepan over low heat, heat cream and butter until the butter melts. Add remaining teaspoon salt and then, with the food processor running, add the cream mixture. Process to a smooth puree, about 5 minutes. Season to taste with salt and a dash of nutmeg.
Fine Cooking
