WEEK 18: YOUR BEST AUTUMN VEGETABLE PUREE

Autumn Celeriac (Celery Root) Puree

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Photography by Sarah Shatz

    BY SONALI | SERVES 4

A&M: A lovely change of pace from simple mashed potatoes, this puree sings with bright, clean flavor. Although she handles it like a pro, Sonali wrote that she “recently discovered celeriac, also known as celery root.” The celery root and apple both contribute tartness (there’s even a mysterious lemony element, although no lemon is used), while the potato smooths out any rough edges. Cream and butter make the puree luscious, so that it feels like a treat rather than just a healthy dose of veggies.

    1 medium celeriac (about 1 ¼ pounds), peeled and cut into ½-inch pieces

    1 small Idaho potato (about 6 ounces), peeled and cut into 1-inch pieces

    Kosher salt

    1 Granny Smith apple, peeled, cored, and cut into 1-inch pieces

    ½ cup heavy cream

    2 tablespoons unsalted butter

    1 bay leaf

    Freshly ground black pepper

  1. Place the celeriac and potatoes in a large pot of salted cold water. Bring to a boil. Boil for 10 minutes, then add the apple. Continue to cook until all are tender, another 10 to 12 minutes.
  2. While the vegetables are cooking, heat the cream, butter, and bay leaf in a small saucepan over medium heat. Do not boil.
  3. Drain the cooked vegetables and apple and return them to the hot, dry pot. Stir them over low heat for 2 minutes until they are dry. Pass the ingredients through a food mill into a large bowl. Gently stir in the hot cream and butter mixture until smooth (remove the bay leaf). Alternatively, you can puree the vegetables and apple together with the cream and butter mixture in a food processor. Season the puree with salt and black pepper to taste. Serve warm.

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Photography by Sarah Shatz

    TIPS AND TECHNIQUES

    Sonali said: “Because I like to start both the celery root and potatoes in cold water and the celery root takes slightly longer to cook, I cut it into smaller pieces so that everything will finish cooking at the same time.”

        Ody: “I don’t have a food mill, but recently I’ve started using my stand mixer for mashed-tuber dishes—I make sure to get the roots good and mushy and also preheat the mixer bowl with hot water so that the mash stays hot during mixing. The paddle attachment gives it the perfect texture.”

    WHAT THE COMMUNITY SAID

    Broyals: “Looks delicious. Comfort food with a gourmet twist.”