Active Time

　　35 min

　　Total Time

　　1 1/2 hr

　　

Ingredients

Makes 10 to 12 servings

　　5 lb celery root (sometimes called celeriac)

　　4 Gala, Empire, or McIntosh apples (1 1/2 lb total)

　　1/2 stick (1/4 cup) unsalted butter

　　2 teaspoons salt

　　1 cup heavy cream

　　1/2 teaspoon white pepper

　　1/2 teaspoon freshly grated nutmeg

　　Garnish: celery leaves

　　

Step 1

Peel celery root with a sharp knife, then cut into 1-inch cubes. Peel and core apples, then cut into 1-inch pieces.

　　

Step 2

Melt butter in a 6- to 8-quart heavy pot over moderately low heat, then add celery root, apples, and salt and stir to coat with butter. Cover with a tight-fitting lid and cook (without adding liquid), stirring occasionally, until celery root is tender, 50 minutes to 1 hour.

　　

Step 3

Purée mixture in batches in a food processor until smooth, about 2 minutes per batch. Return purée to pot and stir in cream, white pepper, and nutmeg. Reheat, covered, over moderate heat, stirring occasionally, until hot, about 5 minutes.

　　Cooks' note:

　　Purée can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat, covered, over low heat, stirring occasionally, until hot, about 15 minutes.