Side Dish: United States – Silky Celery Root and Apple Puree with Brown Butter and Chives

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

1 lb / 450 g celery root (celeriac), peeled and cut into 1-inch cubes
1 lb / 450 g Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 medium tart apple (e.g., Granny Smith), peeled, cored, and cubed
2 cloves garlic, lightly smashed
1 bay leaf
1 tsp kosher salt, plus more to taste
1 / 3–1 / 2 cup (80–120 ml) warm whole milk, as needed
2 tbsp (30 ml) crème fraîche or sour cream
3 tbsp (45 g) unsalted butter, divided
Freshly ground white or black pepper, to taste
2 tbsp (8 g) finely snipped fresh chives
1 tsp lemon zest
1 tsp fresh lemon juice

Instructions

Combine celery root, potatoes, apple, garlic, and bay in a medium pot; cover by 1 inch with cold water and add 1 teaspoon salt.
Bring to a boil, then simmer until very tender, 15–20 minutes. Drain thoroughly and return to the hot pot; let steam-dry 1–2 minutes.
Pass through a ricer or mash until smooth. Stir in warm milk, 1 tablespoon of the butter, and the crème fraîche until silky; adjust milk for desired texture.
Season with additional salt, pepper, lemon zest, and lemon juice to brighten and balance the richness of the stew.
In a small skillet, cook the remaining 2 tablespoons butter over medium heat until it turns golden and smells nutty, 2–3 minutes. Remove from heat and stir in the chives and a pinch of salt.
Serve the purée alongside the rabbit, spooning the chive brown butter over the top just before serving.