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Diane Morgan

Celery Root Purée with Anjou Pear

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Preparation info
  • Serves

    8

    as a Side Dish
    • Difficulty

      Easy

Appears in
top 1000Roots: The Definitive Compendium
Roots

By Diane Morgan

Published 2012

  • About

When summer fades and the markets fill with fall fruits and roots, make this savory-sweet purée of pears and celery root, a perfect accompaniment to roast pork tenderloin or to pork of any kind.

Ingredients

  • 1 large celery root, about 1½ lb/680 g, trimmed, peeled, and cut into 1-in/2.5-cm cubes

Method

  1. Fill a 6-qt/5.7-L saucepan two-thirds full of water. Add the celery root and 1 tsp.

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