Celery Root And Apple Puree

• 2 medium celery roots (2 1/2 pounds), peeled and cut into large chunks
• Salt
• 3 medium Yukon Gold potatoes, peeled and cut into large chunks
• 6 golden apples, preferably Jona Gold, peeled, cored and cut into large chunks
• 4 tablespoons butter
• 1/4 teaspoon nutmeg, or to taste
• Freshly ground black pepper

1. Fill a large pot half full of water, and add celery root and salt to taste.
2. Place pot over high heat, and bring to a boil.
3. Add potatoes, and return to boil.
4. Add apples, return to boil and cook until vegetables are tender, about 15 minutes.
5. Drain.
6. Puree vegetables and apples in batches using a food mill or food processor.
7. Return to the pot over low heat, add butter and nutmeg, and salt and pepper to taste.
8. Stir just until reheated.
9. Remove to a serving dish, and keep warm until ready to serve.

celery roots, salt, potatoes, golden apples, butter, nutmeg, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/1234 (may not work)