Apple & Celery Root Puree
Apple and celery root puree is an unusual combination of flavors. Perfect with braised meat!
Yield
2 servingsPrep
35 minCook
0 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 325 | grams |
celeriac root
|
*
|
| 1 |
Granny Smith apples
|
*
|
|
| 1 |
salt and black pepper
to taste |
*
|
|
| 4 | tablespoon |
coffee creamer, powdered
soy |
* |
| 1 | tablespoon |
butter
cultured |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 325 |
celeriac root
|
*
|
|
| 1 |
Granny Smith apples
|
*
|
|
| 0 |
salt and black pepper
to taste |
*
|
|
| 6E+1 | ml |
coffee creamer, powdered
soy |
* |
| 15 | ml |
butter
cultured |
*
|
Directions
- Peel celery root and cut into 2 cm (approximately 3/4 inch) cubes.
- Peel apple, cut into quarters and remove core. Cut apple into cubes.
- In a small pot, combine apple and celery root and season with salt and pepper. Add enough water to come halfway up the sides of the vegetables. Cover pot and bring to a boil, then cook over low heat until vegetables are tender, about 20 minutes. Drain, then return to pot and cook until all liquid evaporates, about 1 minutes.
- Puree with an immersion or hand mixer.
