Michel Guérard’s Pureed Celery Root with Apples from The Cooking of South West France by Paula Wolfe

Name: Michel Guérard’s Pureed Celery Root with Apples from The Cooking of South West France by Paula Wolfe
Ingredients: Salt; freshly ground pepper; 2 to 3 tablespoons heavy cream; ¾ pound Red Delicious apples; 1 quart milk; 1 pound celery root

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This is an incredibly delicious pairing and, to my taste, the best of the purees. Serve with Broiled Marinated Duck Breasts and deep-fried celery leaves.

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Ingredients

Salt
freshly ground pepper
2 to 3 tablespoons heavy cream
¾ pound Red Delicious apples
1 quart milk
1 pound celery root

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Michel Guérard’s Pureed Celery Root with Apples from The Cooking of South West France by Paula Wolfe

Ingredients

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