Preparation time is 35 minutes
Ease of preparation is easy
Yield: 4 servings
Ingredients
- 1 pound celeriac, peeled, diced (500 grams)
- 1 litre milk (1 quart)
- 12 ounces apples, peeled, diced (375 grams)
- 6 tablespoons 35% cream (90 millilitres)
- Bay leaf
- Sprig of thyme
- 1 teaspoon nutmeg (15 millilitres)
- 8 ounces Yukon Gold potatoes – peeled, diced (250 grams)
- Salt and pepper
- 2 tablespoons butter (30 millilitres)
Directions
- In a small pot, place the celeriac, milk, thyme, and bay leaves and cook for 10 – 15 minutes over a medium heat covered with a cartouche.
- After 10 – 15 minutes of cooking, and add the diced apple to the celeriac and cook until both celeriac and apples are fork tender (10 minutes approximately)
- While the celeriac and apples are cooking, place the diced potatoes in a medium stockpot, covered with cold salted water.
- Bring to a boil and cook until tender.
- Remove the cooked potatoes and process through a tamis (or fine sieve) and reserve in the warm.
- Remove the apple and celeriac from the milk and place in a blender. Blend well, adjusting consistency with 400 millilitres of the cooking liquid.
- In a medium saucepot, combine the processed potato with the apple and celeriac.
- Stir in the 35% cream, sweet butter and nutmeg. The consistency should be velvety smooth, absolutely silky and mild but sweet.