Celery Root and Apple Puree
Elevate your side dish game with this luscious Celery Root and Apple Purée—an elegant balance of earthy celery root and sweet-tart apples, blended to velvety perfection. This recipe combines the subtle nuttiness of celeriac with buttery richness and a touch of creamy indulgence, while the apples provide a bright, fruity contrast to the savory flavors. Simmered with a splash of chicken or vegetable stock and finished with heavy cream, this smooth purée is perfect for pairing with roasted meats, holiday feasts, or cozy weeknight dinners. Garnish with a sprinkle of fresh thyme for a fragrant flourish, and you’ve got a simple yet sophisticated dish that’s gluten-free and endlessly satisfying. Ready in just 45 minutes, it’s a must-try for anyone seeking comforting, crowd-pleasing flavors.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 1 large (about 1.5 pounds) celery root (celeriac)
- 2 medium apples (preferably sweet-tart, such as Honeycrisp or Fuji)
- 2 tablespoons unsalted butter
- 0.5 cup heavy cream
- 0.5 cup chicken or vegetable stock
- 1 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
- 1 teaspoon fresh thyme leaves (optional, for garnish)
Instructions
Peel the celery root using a sharp knife to remove its tough, knobby skin. Cut it into roughly 1-inch cubes.
Peel the apples, core them, and cut them into similar-sized cubes as the celery root.
In a medium saucepan, melt the unsalted butter over medium heat.
Add the celery root cubes to the saucepan and sauté for 5 minutes, stirring occasionally, until they begin to soften and are lightly golden in spots.
Add the apple cubes to the saucepan and stir to combine with the celery root.
Pour in the chicken or vegetable stock, reduce the heat to medium-low, and cover the saucepan. Let the mixture simmer for about 20 minutes, or until the celery root and apples are both tender when pierced with a fork.
Once cooked, transfer the mixture to a blender or food processor. Add the heavy cream, salt, and black pepper.
Blend the mixture until smooth and creamy, stopping to scrape down the sides as needed. Taste and adjust seasoning with additional salt or pepper, if desired.
Serve the celery root and apple puree warm as a side dish, optionally garnished with fresh thyme leaves.
Nutrition Facts
Calories |
272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 774 mg | 34% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 12.9 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 619 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
