Autumn Celeriac Celery Root Puree
Ingredients
- 1 medium celeriac (about 1.25 pounds), cut into 1/2-inch pieces
- 1 small Idaho potato (about 6 ounces), cut into 1-inch pieces
- Kosher salt
- 1 Granny Smith apple, peeled, cored, and cut into 1-inch pieces
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 bay leaf
- Freshly ground black pepper
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