Go Back
Print

Celeriac & Apple Puree:

Course Main Course
Author Student Chefs Carl Jaan Carbo and Bryan Lee Li from Pius X Career Centre

Ingredients

  • 1 medium sized celery root peeled & diced
  • 1 medium sized Yukon gold potato peeled & diced
  • 2 Granny Smith apples peeled and diced small (brunoise)
  • 1 tsp (5 g) salt

Instructions

  • Place the celeriac and potato in a pot and cover with cold water. Bring to a boil and cook until celeriac and potato are tender. Strain into a bowl and purée with 2 tbsp of butter.
  • Lightly sauté apples with the remaining butter and season with salt. Fold into purée.