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