No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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.

  • servings: 4

advertisement

advertisement

Ingredients

  • 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

Directions

  1. Step 1

    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.

  2. Step 2

    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.

advertisement

advertisement