Michel Guérard’s Pureed Celery Root with Apples

Purée de Céleri-Rave aux Pommes

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

This is an incredibly delicious pairing and, to my taste, the best of the purees. Serve with Broiled Marinated Duck Breasts and deep-fried celery leaves.


  • 1 pound celery root
  • 1 quart milk
  • ¾ pound


  1. Using a stainless-steel knife to prevent discoloration, peel the celery root and cut it into chunks. In a large nonreactive saucepan, simmer the celery root in the milk for 10 minutes.
  2. Meanwhile, peel, core, and quarter the apples. Add to the celery root and simmer together for 10 minutes longer, or until celery root is tender; drain.
  3. Puree the celery ro