1221

Celeriac and apple purée

  • serves 4
  • Easy

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.

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Ingredients

  • butter
  • celeriac 1
  • bramley apples 2 small
  • single cream 142ml pot
  • garlic 1 clove, cut into thin slivers

Method

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 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.

Nutritional Information

  • Kcals 145
  • Carbs 11.7g
  • Protein 3.6g
  • Fat 9.6g
  • Salt 0.47g
  • Saturates 5.6g
  • Fibre 7.7g
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