Celery Root and Apple Purée

While its color and texture resemble applesauce, this wintry purée is a savory vegetable complement. The recipe was provided by a CSA member who got it from the Mayo Clinic, Williams-Sonoma Cookbook.

2 lb celery root, peeled and cut into chunks

2 large apples, cored and cut into chunks

1 coarsely chopped onion

1/2 cup lowfat buttermilk

1/4 cup unsweetened apple juice concentrate

1/4 teaspoon ground nutmeg

1/4 teaspoon ground white pepper

6 watercress sprigs (totally optional!)

Steam the celery root, apples and onion until they are very tender (20 -25 minutes)

Make a coarse purée of the celery root, apples and onion using a food processor or blender. Work in batches. Transfer to a warmed bowl. Stir in the buttermilk, apple juice concentrate, nutmeg and pepper.

If needed, reheat in a double boiler. The watercress is for garnish.

dinner, side, vegetable dish

quick + easy