Apple & Celery Root Puree

Recipe: Apple & Celery Root Puree


  • 1 Stick unsalted butter
  • 1 cup large diced Spanish onion
  • 2 lbs celery root, peeled and medium diced
  • 8 oz Yukon gold potatoes, peeled and medium diced
  • 3 Golden Delicious apples, peeled, cored, and medium diced
  • Kosher salt and freshly ground black pepper to taste
  • 1/2 cup apple cider
  • 1/4 cup heavy cream


In a large Dutch oven melt the butter and add the diced onions, the diced and peeled celery root, diced potatoes, diced apples, salt and pepper and sauté together uncovered over medium-low heat for 8 minutes until everything is softened.

Now add the apple cider to the pot, bring the liquid to a just a simmer, cover the pot and lower the heat to your lowest setting so the pot barely simmers for 30-40 minutes. Stir the contents on occasion making sure nothing burns and the adding just a few tablespoons of more apple cider if needed.

After 30 to 40 minutes everything should be extremely soft and then add the cream, stir in gently and transfer to a food processor and pulse until just combined (about 3 pulses). Transfer to a serving bowl and enjoy.

Recipe adapted from the Barefoot Contessa

Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
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