Celery root, carrot and apple puree

Instructions

1. Place the celery root in a medium saucepan together with the carrots. Add the milk, salt and pepper. The milk should cover 2 cm the roots.
2. Bring to a boil, stir in the rice and lower the heat. Partially cover and simmer for 10 minutes. Add the apples and simmer for 10 minutes longer or until the celery root is very tender.
3. The milk will curdle but the curds will be incorporated when the celery root is pureed.
4. Drain the mixture in a colander set over a bowl. Save the cooking liquid.
5. In a food processor puree the celery root mixture for 2 minutes, until perfectly smooth, adding a tablespoon or two of cooking liquid if necessary. (Save the remaining cooking liquid for soup. It can be frozen)
6. Process for several minutes more, scrapping down the sides several times until you have a fine puree.
7. Season with more salt and pepper if necessary. Add the butter and process to blend.
8. You can make the puree several hours ahead and reheat it in covered double boiler.

• Servings : 4
• Ready in : 45 Minutes
• Course : Appetizers
• Recipe Type : Salad Dressing and dips, Vegetables and site dishes
• Ingredient : Apples, Butter, Carrots, Caw-milk, Celery stalk, Ground black pepper, Pears, Rice, Salt