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Celery Root, Kohlrabi, & Apple Puree


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  • 2 lb celery root peeled, cut into 3/4" cubes
  • 1 1/2 lb kohlrabi, peeled, cut into 1/2" cubes
  • 1 lb russet potatoes, peeled, cut into 1" cubes
  • 1 Granny Smith apple peeled, cor ed, cut into 1" cubes
  • 2 tbsp unsalted butter
  • fresh chervil sprigs



Step 1

Add celery root to a large pot of boiling salted water. Reduce heat to medium-low and simmer until tender. 11-13 minutes. Using a slotted spoon, transfer celery root to a large bowl. Return water to a boil; repeat with kohlrabi, then potatoes, cooking each separately until tender, 14-16 minutes for kohlrabi and 10-12 minutes for potatoes, add to bowl with celery root.
Meanwhile, bring apple and 2 tbsp water to a boil in a small saucepan. Cover and cook over medium-high heat, stirring occasionally until apple falls apart, 6-8 minutes, adding water by tablespoonfuls if dry.
Working in batches, pass celery root, kohlrabi, potatoes and apple through a potato ricer into a large bowl. Pass mixture through ricer again if a smoother texture is desired. Stir in butter. Season with salt and pepper.
To serve, garnish with chervil sprigs.

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