Great Food Without Fuss by Frances McCullough

Author:Frances McCullough
Language: eng
Format: epub
ISBN: 9781466882928
Publisher: Henry Holt and Co.

Pureed Celery Root with Apples

(Purée de céleri-rave aux pommes)

Paula Wolfert after Michel Guérard

This incredibly delicious puree, light, silky, and somewhat mysterious in flavor, can be made several hours ahead and reheated perfectly.

1 pound celery root

1 quart milk

¾ pound Delicious apples

2 to 3 tablespoons heavy cream

Salt and pepper

SERVES 4 TO 6

Peel celery root and cut into chunks using a stainless steel knife. In a noncorrodible saucepan, simmer, covered with milk, 10 minutes.

Meanwhile peel, core, and quarter the apples. Add to the celery and cook together 10 minutes, or until celery root is tender. Drain.

Puree celery root and apple quarters in batches in food processor until smooth. Add the cream if necessary to loosen the mixture. Season with salt and pepper to taste. For a perfectly textured puree, push the pureed mixture through a fine wire sieve.

Serving Suggestions: Serve with roast pork, duck, or ham. This dish would also be good with Rolled Stuffed Turkey Cutlets. The puree is elegant enough to serve at a holiday meal.

Tips:

To peel a celery root, slice off the top and bottom, removing the roots and the tuft of leaves; score the skin, as you would an orange, and pull it right off.

Drop peeled celery root immediately into water acidulated with lemon juice or vinegar.

Use the microwave to cook a celery root without peeling; pierce the skin to keep it from bursting and cook on high until soft (10 minutes for 1 pound of celery root).

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