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.
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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)
Directions
Step 1
Peel the celery root using a sharp knife to remove its tough, knobby skin. Cut it into roughly 1-inch cubes.
Step 2
Peel the apples, core them, and cut them into similar-sized cubes as the celery root.
Step 3
In a medium saucepan, melt the unsalted butter over medium heat.
Step 4
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.
Step 5
Add the apple cubes to the saucepan and stir to combine with the celery root.
Step 6
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.
Step 7
Once cooked, transfer the mixture to a blender or food processor. Add the heavy cream, salt, and black pepper.
Step 8
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.
Step 9
Serve the celery root and apple puree warm as a side dish, optionally garnished with fresh thyme leaves.
Nutrition Facts
| Serving size | (1355.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1106.9 |
| Total Fat 66.9g | 0% |
| Saturated Fat 38.8g | 0% |
| Cholesterol 182mg | 0% |
| Sodium 3518.3mg | 0% |
| Total Carbohydrate 119.6g | 0% |
| Dietary Fiber 20.8g | 0% |
| Total Sugars 55.1g | |
| Protein 12.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 328.6mg | 0% |
| Iron 5.4mg | 0% |
| Potassium 2508.1mg | 0% |
Source of Calories