Celery Root and Apple Purée

Recipe by Liz Neumark

Recipe by Liz Neumark

This is a great dish for a fall celebration, and can be doubled or made in advance and gently reheated. Besides turkey, it is an especially good side dish to duck, pork, lamb and beef.

Serves 4-6

2 pounds celery root (1 large or small), peeled
1 ½ pounds Gala, Empire, or McIntosh apples (2 to 3), peeled and cored
½ pound medium Yukon gold potatoes (2 to 3), peeled
1 small sweet onion, peeled
2 tablespoons unsalted butter
Salt and freshly ground white pepper
½ cup heavy cream
¼ teaspoon freshly grated nutmeg

1. Cut the celery root, apples and potatoes into one-inch pieces. Chop the onion.
2. Melt the butter in a six- to eight-quart heavy pot over moderately low heat, then add the celery root, apples, potatoes and onion, and one-half teaspoon salt; stir to coat everything with butter. Cover with a tight-fitting lid and cook, stirring occasionally, until the vegetables are tender, about one hour; lower the heat as necessary or keep the pot on a heat diffuser to keep it from sticking or burning.
3. Purée the mixture in batches in a food processor until quite smooth, about two minutes per batch. Return the purée to the pot and stir in the cream, white pepper to taste, and the nutmeg; taste and adjust seasonings to taste. Reheat the purée, covered, over moderate heat, stirring occasionally, until hot, about five minutes.