Michel Guérard's pureed celery root with apples (Purée de céleri-rave aux pommes) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 331) by Paula Wolfert

  • heavy cream
  • milk
  • celery root
  • red-skinned apples

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • DKennedy on September 27, 2015

    P. 123, adapted to be AIP friendly as follows: 1 celery root, chopped, 1 giant apple, chopped, cooked in salted water as instructed in book for milk. Turned hot into mixer, added seasoned duck fat (with roasted garlic, thyme and rosemary). Added a dollop on plain coconut yogurt at end. Very nice flavor. Would make an excellent latke if prepared differently. Keep in mind for Hannukah. Will rewarm tonight and serve with Roasted pork from All About Roasting.

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