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
- butter
- 1 celeriac
- 2 small bramley apples
- 142ml pot single cream
- 1 clove garliccut into thin slivers
Nutrition: per serving
- kcal145
- fat9.6g
- saturates5.6g
- carbs11.7g
- fibre7.7g
- protein3.6g
- salt0.47g
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.
