Celeriac and apple purée
Brambley apples, celeriac and garlic come together in this divine purée. For a luxurious finish pass the purée through a fine sieve before serving. Ideal accompaniment to a pork roast
Ingredients
- butter
- 1 celeriac
- 2 small bramley apples
- 142 ml pot single cream
- 1 clove garlic cut into thin slivers
Instructions
- 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.
- 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.
- 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.
- 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.
Cook it from the original
This recipe comes from olivemagazine.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on olivemagazine.com