Ingredients
1 Celery Root the size of a softball or slightly larger
½ large leek or 1 smaller leek
1 sweet apple such as a Sweet Tango
3 1/2 cups chicken stock
1 tsp thyme leaves
1 tsp salt
¾ tsp pepper
2 Tbsp. butter
❃❃Serves 6❃❃
Preparation
Peel and chop celery root. Clean and chop leek into half-moons and chop apple. Set aside.
Celery Root
Add chopped celery root to 3 cups stock and cook over medium heat for about 40 minutes or until the celery root is tender enough for a toothpick to easily pierce.
Once celery root is cooked set aside to add to onions and apples.
Leeks & Apple
Add 2 Tbsp. butter to a skillet over medium-high heat. Add leeks, apple, salt, pepper and thyme and begin to soften. After about 5 minutes change heat to medium and add the saved celery root and any remaining liquid. Continue to cook until softened.
Assembling
Add the mixture to a blender along with the another ½ cup stock if needed. Blend until smooth. Return pureed mixture to pan on medium to medium-low heat to keep warm, add salt and pepper to taste then serve.
