My F&W
quick save (...)

Celery Root and Green Apple Puree

  • ACTIVE: 30 MIN
  • SERVINGS: 10

This beautiful, light-green puree adds a sweet and pleasantly sharp note to the holiday feast.

  1. 2 sticks (1/2 pound) unsalted butter
  2. 3 large celery roots (4 1/2 pounds)—halved, peeled and coarsely chopped
  3. Salt and freshly ground pepper
  4. 8 Granny Smith apples, peeled and coarsely chopped
  5. 3/4 cup verjus (see Note) or dry white wine
  6. 1 star anise pod
  7. 2 tablespoons sugar
  8. 2 cups baby spinach leaves
  1. Melt the butter in a very large, deep skillet. Add the celery roots and cook over moderately low heat, stirring occasionally, until starting to soften, about 10 minutes. Season the celery root with salt and pepper. Add the chopped apples, verjus, star anise pod and sugar. Cover and cook over low heat, stirring occasionally, until the celery root and apples are very tender, about 30 minutes.
  2. Discard the star anise pod. Working in batches, in a food processor, puree the celery root and apples with the raw spinach. Season with salt and pepper and serve hot.
Make Ahead The celery root and apple puree can be refrigerated overnight. Rewarm the puree over moderate heat, stirring frequently. Notes Verjus, the juice of unripe grapes, has a tart, applelike flavor. You can buy it at specialty markets. The F&W Test Kitchen especially likes the verjus from Wölffer Estate (


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.