Best 5 Celery Root And Apple Purée Recipes

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Celery root, also known as celeriac, and apples are two versatile root vegetables that, when combined, create a delectable and nutritious purée. This purée strikes a perfect balance between the earthy, slightly pungent flavors of celery root and the sweet, crisp flavors of apples. It's a culinary delight that can be enjoyed as a side dish or as a flavorful addition to various culinary creations. Whether you're a seasoned chef or just starting your culinary journey, discovering the best recipe for celery root and apple purée will unlock a world of culinary possibilities.

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CELERY ROOT, POTATO AND APPLE PURéE



Celery Root, Potato and Apple Purée image

Classic celery root and potato purées combine two parts potatoes with one part celery root. I've reversed the proportion here for a lighter purée that also incorporates apple - the "secret ingredient." Rather than milk, I usually use the broth from the celery root and apples.

Provided by Martha Rose Shulman

Categories     easy, quick, weekday, side dish

Time 30m

Yield Serves six

Number Of Ingredients 7

1 pound Yukon gold potatoes, peeled and cut in half
2 large celery roots, about 2 pounds, peeled and cut into large pieces
1 large or 2 small tart apples, such as a Granny Smith, peeled, cored and quartered
1/2 cup, approximately, warm milk or broth from the celery root
2 tablespoons butter or walnut oil (or a combination)
Salt
freshly ground pepper to taste

Steps:

  • Place the potatoes in one saucepan and the celery root and apples in another. Barely cover with water and add salt to taste to each, about 1/2 teaspoon. Bring to a boil, reduce the heat and simmer until tender, 15 to 20 minutes.
  • Drain the potatoes, and return to the pot. Cover tightly, and allow to sit for five minutes to steam and dry out. Drain the celery root and apples through a strainer set over a bowl. Purée all of the produce using a food mill or a potato ricer. Stir together, and whisk in the milk or the broth until the mixture is fluffy. Add the butter or walnut oil to the hot purée, stir until the butter melts, and season to taste with salt and pepper.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 638 milligrams, Sugar 6 grams

CELERY-ROOT AND APPLE PURéE



Celery-Root and Apple Purée image

Categories     Fruit     Vegetable     Side     Christmas     Easter     Vegetarian     Apple     Celery     Winter     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 8

5 lb celery root (sometimes called celeriac)
4 Gala, Empire, or McIntosh apples (1 1/2 lb total)
1/2 stick (1/4 cup) unsalted butter
2 teaspoons salt
1 cup heavy cream
1/2 teaspoon white pepper
1/2 teaspoon freshly grated nutmeg
Garnish: celery leaves

Steps:

  • Peel celery root with a sharp knife, then cut into 1-inch cubes. Peel and core apples, then cut into 1-inch pieces.
  • Melt butter in a 6- to 8-quart heavy pot over moderately low heat, then add celery root, apples, and salt and stir to coat with butter. Cover with a tight-fitting lid and cook (without adding liquid), stirring occasionally, until celery root is tender, 50 minutes to 1 hour.
  • Purée mixture in batches in a food processor until smooth, about 2 minutes per batch. Return purée to pot and stir in cream, white pepper, and nutmeg. Reheat, covered, over moderate heat, stirring occasionally, until hot, about 5 minutes.

CELERY ROOT AND APPLE PUREE



Celery Root and Apple Puree image

I just watched Barefoot Contessa and Ina made this wonderful recipe that I think would be very good for our Christmas Eve dinner with the family. From her Barefoot Contessa Back to Basics Thanksgiving Countdown 2008 show on Food Network.

Provided by lauralie41

Categories     Potato

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 lb unsalted butter
1 cup fennel bulb, tops and core removed, large-diced
2 lbs celery root, peeled and (3/4-inch)
8 ounces yukon gold potatoes, peeled and (3/4-inch)
3 golden delicious apples, peeled, cored, and (3/4-inch)
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup apple cider, good quality
1/4 cup heavy cream
kosher salt, to taste
fresh ground black pepper, to taste

Steps:

  • In a shallow pot or large saute pan over medium heat melt butter. Saute the fennel, celery root, potatoes, and apples with the 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper, stirring occasionally, until the vegetables begin to soften or about 4 to 5 minutes. Add the cider and cover the pot tightly with a lid. Over low heat simmer for 30 to 40 minutes, stirring occasionally, until the vegetables are tender. If the vegetables seem to dry add a few more tablespoons of apple cider or water.
  • When the vegetables are cooked stir in the cream and cook for 1 minute. Using a food mill fitted with the coarsest blade process vegetable mixture. A food processor can also be used but will result in a smoother texture.
  • Taste and season with salt and pepper if needed than return to pot to keep warm until serving.

CELERY ROOT AND APPLE PUREE



Celery Root And Apple Puree image

Provided by R. W. Apple Jr.

Categories     dinner, appetizer

Time 45m

Yield 10 servings

Number Of Ingredients 7

2 medium celery roots (2 1/2 pounds), peeled and cut into large chunks
Salt
3 medium Yukon Gold potatoes, peeled and cut into large chunks
6 golden apples, preferably Jona Gold, peeled, cored and cut into large chunks
4 tablespoons butter
1/4 teaspoon nutmeg, or to taste
Freshly ground black pepper

Steps:

  • Fill a large pot half full of water, and add celery root and salt to taste. Place pot over high heat, and bring to a boil. Add potatoes, and return to boil. Add apples, return to boil and cook until vegetables are tender, about 15 minutes. Drain.
  • Puree vegetables and apples in batches using a food mill or food processor. Return to the pot over low heat, add butter and nutmeg, and salt and pepper to taste. Stir just until reheated. Remove to a serving dish, and keep warm until ready to serve.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 2 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 556 milligrams, Sugar 2 grams, TransFat 0 grams

CELERY ROOT AND APPLE PUREE



Celery Root and Apple Puree image

Celery root or celeriac has a much milder flavor than its more common varietal cousin, bunch celery. Like jicama, it is very versatile and can be served raw cut into matchsticks for dipping or tossed in a light dressing or cooked into all manner of dishes. This preparation features celery root pureed with crisp, sweet Fuji apples.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 7

4 3/4 cups apple juice
1 cinnamon stick
1 bay leaf
2 medium celery roots (1 pound total), trimmed and coarsely chopped
8 firm, crisp apples, such as Granny Smith or Fuji peeled, cored, and chopped
1 tablespoon cider vinegar
Kosher salt and fresh ground black pepper

Steps:

  • In a 2-quart saucepan, combine 3 cups of the apple juice, the cinnamon stick, and the bay leaf and bring to a boil. Add the celery root and cook for 15 minutes, until the liquid is reduced to a slightly thick syrup.
  • Using a slotted spoon, remove the bay leaf and cinnamon stick. Add the apples, the remaining apple juice, and the vinegar and cook 5 to 7 minutes more, or until the liquid is completely reduced. Spoon the mixture into the bowl of a food processor and process until smooth. Season with salt and pepper and serve.

Tips:

  • Choose the right celery root: Look for celery roots that are firm and have a smooth, unblemished skin. Avoid any celery roots that are soft or have bruises or cracks.
  • Peel the celery root carefully: Use a sharp knife to carefully peel the celery root, removing the thin outer layer of skin. Be careful not to cut into the flesh of the celery root.
  • Cut the celery root into uniform pieces: Cut the peeled celery root into 1-inch cubes or slices. This will help ensure that it cooks evenly.
  • Don't overcook the celery root: Celery root should be cooked until it is tender but still has a slight crunch. Overcooking will make it mushy.
  • Season the celery root to taste: Celery root has a mild flavor, so it can be seasoned with a variety of herbs and spices. Some popular options include salt, pepper, garlic, thyme, and rosemary.
  • Serve the celery root immediately: Celery root is best served immediately after it is cooked. This will help prevent it from becoming mushy.

Conclusion:

Celery root is a versatile vegetable that can be used in a variety of dishes. It can be roasted, mashed, sautéed, or added to soups and stews. Its mild flavor makes it a good choice for pairing with other vegetables, fruits, and proteins. With its many health benefits, celery root is a great addition to any healthy diet.

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