Michel Guérard’s Pureed Celery Root with Apples

Name: Michel Guérard’s Pureed Celery Root with Apples (Purée de Céleri-Rave aux Pommes)
Yield: Serves 4 to 6
Cuisine: France
Ingredients: 1 pound celery root; Salt and freshly ground pepper; ¾ pound Red Delicious apples; 1 quart milk; 2 to 3 tablespoons heavy cream

Purée de Céleri-Rave aux Pommes

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Cooking of South West France

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.

Ingredients

1 pound celery root
1 quart milk
¾ pound

Europe
France
Side dish
Vegetarian
Gluten-free

Method

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.
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.
Puree the celery ro