Celery Root, Parsnip & Apple Puree

from Eggs on Sunday

A perfect accompaniment to any roast meat, this is a nice alternative to mashed potatoes. The snow white puree has an unbelievably smooth consistency, and subtle but delicious flavors.

Adapted from Gourmet, December 2005

5 lb celery root (celeriac bulbs), skins trimmed off and cut into 1/2-inch chunks
2 large or 4 medium parsnips, peeled and cut into 1/2-inch chunks
4 medium apples (about 1 1/2 pounds), peeled, cored and cut into 1/2-inch chunks
6 tablespoons unsalted butter
2 teaspoons coarse kosher salt
1/2 teaspoon freshly grated nutmeg

Melt butter in a large heavy pot (one that has a lid.) Add the celery root, parsnip and apple chunks, along with the salt. Stir to coat all the pieces with the melted butter, then cover and cook over medium-low heat until the vegetables are tender, stirring occasionally, about 1 hour.

Puree the mixture in batches in a food processor until very smooth, about 2 minutes per batch. Transfer the entire pureed mixture back to the pot and add the cream and freshly grated nutmeg. Stir to thoroughly combine and rewarm over medium-low heat. Taste and adjust seasonings with salt and/or freshly ground pepper as needed.

Makes 12 servings.