Celeriac, Potato and Apple Purée

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

1. 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.
2. 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)
3. While the celeriac and apples are cooking, place the diced potatoes in a medium stockpot, covered with cold salted water.
4. Bring to a boil and cook until tender.
5. Remove the cooked potatoes and process through a tamis (or fine sieve) and reserve in the warm.
6. Remove the apple and celeriac from the milk and place in a blender. Blend well, adjusting consistency with 400 millilitres of the cooking liquid.
7. In a medium saucepot, combine the processed potato with the apple and celeriac.
8. Stir in the 35% cream, sweet butter and nutmeg. The consistency should be velvety smooth, absolutely silky and mild but sweet.