Celery Root, Potato and Apple Puree

1. 1

   Place the potatoes in one saucepan and the celery root and apples in another.

2. 2

   Barely cover with water and add salt to taste to each, about 1/2 teaspoon.

3. 3

   Bring to a boil, reduce the heat and simmer until tender, 15 to 20 minutes.

4. 4

   Drain the potatoes, and return to the pot.

5. 5

   Cover tightly, and allow to sit for five minutes to steam and dry out.

6. 6

   Drain the celery root and apples through a strainer set over a bowl.

7. 7

   Puree all of the produce using a food mill or a potato ricer.

8. 8

   Stir together, and whisk in the milk or the broth until the mixture is fluffy.

9. 9

   Add the butter or walnut oil to the hot puree, stir until the butter melts, and season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.