Celeriac and apple purée
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- butter
- 1 celeriac
- 2 small bramley apples
- 142ml pot single cream
- 1 clove garlic, cut into thin slivers
Method
- STEP 1
Melt a knob of butter gently in a good-sized pan. Peel the celeriac and cut it into roughly 4cm cubes. When peeling, remember that the skin is pretty gnarly so cut a little deeper than you would other vegetables. Add these pieces to the melting butter and stir about.
- STEP 2
Peel, core and chop the apples and add them to the fray. Turn up the heat a bit. Cook for 25-30 minutes with the lid on until tender, occasionally stirring or adding a splash of water if things appear to be colouring.
- STEP 3
Pour the cream into a small pan and stir in the garlic. Simmer gently for about 10 minutes or until the garlic is softened. Set aside.
- STEP 4
When the celeriac and apple are pathetically soft, pour in the cream and garlic and stir for a couple of minutes. Transfer all to a blender and blitz beyond recognition. Season.