Celery Root Purée with Anjou Pear

Name: Celery Root Purée with Anjou Pear
Ingredients: ¼ cup/55 g unsalted butter; ½ cup/120 ml. dry vermouth; Kosher or fine sea salt; 4 Anjou pears, about 2 lb/910 g; 1 large celery root, about 1½ lb/680 g, trimmed, peeled, and cut into 1-in/2.5-cm cubes; Kosher or fine sea salt; Freshly ground white pepper; ¼ tsp. freshly grated nutmeg; ½ cup/120 ml. heavy whipping cream, warmed

Preparation info

Serves
8
as a Side Dish

Difficulty
Easy

Appears in

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

Side dish
Gluten-free
Vegetarian
Summer

Method

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