Celery Root and Apple Puree
Celery root or celeriac has a much milder flavor than its more common varietal cousin, bunch celery. Like jicama, it is very versatile and can be served raw cut into matchsticks for dipping or tossed in a light dressing or cooked into all manner of dishes. This preparation features celery root pureed with crisp, sweet Fuji apples.
- 4 3/4 cups apple juice
- 1 cinnamon stick
- 1 bay leaf
- 2 medium celery roots (1 pound total), trimmed and coarsely chopped
- 8 firm, crisp apples, such as Granny Smith or Fuji peeled, cored, and chopped
- 1 tablespoon cider vinegar
- Kosher salt and fresh ground black pepper
- In a 2-quart saucepan, combine 3 cups of the apple juice, the cinnamon stick, and the bay leaf and bring to a boil. Add the celery root and cook for 15 minutes, until the liquid is reduced to a slightly thick syrup.
- Using a slotted spoon, remove the bay leaf and cinnamon stick. Add the apples, the remaining apple juice, and the vinegar and cook 5 to 7 minutes more, or until the liquid is completely reduced. Spoon the mixture into the bowl of a food processor and process until smooth. Season with salt and pepper and serve.
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