Introduction
Discover a unique blend of flavors with our “Celery Root, Kohlrabi, and Apple Purée” recipe. This delightful purée showcases the earthy tones of celery root and kohlrabi against the crisp sweetness of apple. Perfect for winter dishes or a refreshing addition to your table, it offers both taste and texture that will surprise and please even the most discerning palates.
Tips for this recipe
For the best results, ensure all vegetables are thoroughly peeled and sliced uniformly. Using an immersion blender can streamline your process by allowing you to puree directly in the pot, but remember that a food processor or hand blender will also work perfectly if preferred. Cooking each ingredient separately before combining them ensures distinct flavors meld beautifully together.
Why you will love this recipe
The “Celery Root, Kohlrabi, and Apple Purée” is a celebration of seasonal produce, marrying the subtlety of root vegetables with the zestiness of apples. It’s an unexpected combination that delivers complexity in simplicity—a purée rich in nutrients yet full of joy on your palate. Its versatility makes it suitable for a myriad of dishes, from soups to garnishes or even dessert sauces.
Ingredients
2 pounds celery root (celeriac), peeled, cut into 3/4″ cubes
Kosher salt
1 1/2 pounds kohlrabi, peeled, cut into 1/2″ cubes
1 pound russet potatoes, peeled, cut into 1″ cubes
1 Granny Smith apple (1/2 pound), peeled, cored, cut into 1″ cubes
2 tablespoons unsalted butter
Freshly ground black pepper
Fresh chervil sprigs
Adviced equipment
– Electric Hand Mixer: Essential for achieving the smooth texture of a purée.
– Mandoline Slicer: Useful for cutting vegetables evenly and thinly.
– Food Processor with Blending Attachment: Ideal for chopping root vegetables into smaller pieces before blending.
– Stainless Steel Pot (Dutch Oven): Perfect for cooking down the ingredients to a soft consistency.
– Chef’s Knife and Cutting Board Set: Essential tools for prepping vegetables by hand, if preferred.
– Immersion Blender: Offers an easy way to blend ingredients directly in the pot without transferring them.
– High-Speed Hand Blender: Similar to an electric mixer but more portable; great for small quantities or off-site cooking.
– Food Grater: Useful if you want to grate apples directly into the purée for extra texture and flavor.
– Sous Vide Precision Cooker (for a novel approach): Though not traditional, could gently soften vegetables before blending.
History of the recipe
The “Celery Root, Kohlrabi, and Apple Purée” draws inspiration from the rustic culinary traditions that often paired root vegetables with fruits during colder months when fresh produce was scarce. This combination dates back to times before refrigeration allowed for year-round availability of a variety of ingredients. The blend of earthy roots and tangy apples reflects the resourcefulness and creativity of home cooks who transformed what they had into delicious, nutritious meals.
Fun facts about this recipe
– Celery root (celeriac) has been a staple in European cuisines for centuries, often used to enrich soups and stews during the winter months.
– Kohlrabi, with its origins as part of ancient Central Asian diets, was introduced to Europe through trade routes and became popular due to its nutritional value and adaptability to different climates.
– The use of apples in savory dishes is a practice rooted deeply in various global traditions, adding natural sweetness and balance to recipes that might otherwise be too bland.
