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Hosted by Lynne Rossetto Kasper

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Andrea's Turnip Soup - Andrea Reusing's Key 3, Claudia Kolker on monthly rice, Elaine Sciolino on peas, Sandor Katz on kombucha.

Celery Root and Apple Puree

 
 

Adapted from A New Way to Cook by Sally Schneider (Artisan, 2001). Copyright 2001, Sally Schneider.

Prep time: 20 min

Cook time: 25 min

Total time: 45 min

Yield: 4 servings

Cooking watery or fibrous root vegetables like celery roots, turnips, carrots, rutabagas, and beets with a little white rice ensures that they will be exceptionally creamy and have a very pure flavor. The apples enhance and sweeten the vegetables. This puree tastes as if it has a lot of cream or butter. The technique comes from chef Michel Guerard.

This recipe can be doubled or tripled. Do not double or triple the amount of milk, though—use just enough to cover the celery root by 1-1/2 inches.

From the December 15, 2001 episode.

Part of Sally Schneider's Easy Menus for Holiday Entertaining

Ingredients

  • 1 pound celery root, peeled and cut into 1-inch chunks
  • 3 cups low-fat (2%) milk (2 cups will be left over for another use)
  • 3/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 1/2 tablespoons white rice
  • 2 small McIntosh apples (about 8 ounces total), peeled, cored, and quartered, or 1 small pear, peeled, quartered, and cored
  • 2 teaspoons unsalted butter

Instructions

  • 1. Place the celery root in a medium saucepan, add the milk, 1/2 teaspoon of the salt, and a grinding or two of pepper, and bring to a boil over moderate heat. Stir in the rice, lower the heat, partially cover, and simmer for 10 minutes. Add the apples and simmer for 10 minutes longer, or until the celery root is very tender. (The milk will curdle, but the curds will be incorporated when the celery root is pureed.) Drain the mixture in a colander set over a bowl; save the cooking liquid.
  • 2. In a food processor, puree the celery root mixture for 1 to 2 minutes, until perfectly smooth, adding a tablespoon or two of cooking liquid if necessary. (Save the remaining flavorful liquid for soup; it can be frozen.) Process for several minutes more, scraping down the sides several times, until you have a fine puree. Season with the remaining 1/4 teaspoon salt and pepper to taste. Add the butter and process to blend.
  • 3. You can make the puree several hours ahead and reheat it (or keep it warm), stirring frequently, in a covered double boiler.

Categories: 
Eating Close to the GroundHolidaysMenusSidesThanksgivingVegetarian
Tags: 
Apples

  • Andrea Reusing: The Key 3

    Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.

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