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    Celeriac with Apple Puree

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    Celeriac with Apple Puree

    Cooking root vegetables such as celeriac, turnips, carrots and beetroots with a little white rice ensures they will be exceptionally creamy and have a very pure flavour. The apples enhance and sweeten the vegetables.

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 450g celeriac, peeled and cut into 2.5cm chunks
    • 500ml semi-skimmed milk
    • sea salt and freshly ground black pepper
    • 40g long grain white rice
    • 2 dessert apples (about 225g total), peeled, cored and quartered
    • 10g unsalted butter


    1. Put the celeriac in a medium saucepan, add the milk, season, and bring to the boil over a moderate heat.
    2. Stir in the rice, lower the heat, partially cover and simmer for 10 minutes. Add the apples and simmer for 10 minutes longer, or until the celeriac is very tender. (The milk will curdle, but the curds will be incorporated when the mix is puréed). Drain the mixture, saving the cooking liquid.
    3. In a food processor, purée the celeriac mixture until perfectly smooth, adding 1-2 tbsp of the cooking liquid if necessary (save the remaining liquid for a soup - it can be frozen.) Process for several minutes more, scraping down the sides several times, until you have a fine purée. Taste and adjust the seasoning if necessary. Add the butter and process to blend.
    4. You can make the purée several hours ahead and reheat it, stirring frequently, in a bain marie.

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