Celery Root, Kohlrabi, and Apple Purée

Ingredients

• 10 servings pepper black freshly ground
• 2 pounds celery root peeled cut into 3/4" cubes (celeriac)
• 10 servings chervil fresh
• 0.5 pound apples i use 2 granny smith apples cored peeled cut into 1" cubes
• 1.5 pounds kohlrabi bulb peeled cut into 1/2" cubes
• 10 servings kosher salt 
• 1 pound baking potatoes peeled cut into 1" cubes
• 2 tablespoons butter unsalted ()

Equipment

• bowl
• sauce pan
• pot
• microwave
• slotted spoon
• potato ricer

Directions

1. Add celery root to a large pot of boiling salted water. Reduce heat to medium-low and simmer until tender, 11-13 minutes. Using a slotted spoon, transfer celery root to a large bowl. Return water to a boil; repeat with kohlrabi, then potatoes, cooking each separately until tender, 14-16 minutes for kohlrabi and 10-12 minutes for potatoes; add to bowl with celery root.
2. Meanwhile, bring apple and 2 tablespoons water to a boil in a small saucepan. Cover and cook over medium-high heat, stirring occasionally, until apple falls apart, 6-8 minutes, adding water by tablespoonfuls if dry.
3. Working in batches, pass celery root, kohlrabi, potatoes, and apple through a potato ricer into a large bowl. Pass mixture through ricer again if a smoother texture is desired. Stir in butter. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead.
4. Transfer to a microwave-safe bowl, cover, and chill. Rewarm in microwavein 30-second intervals until heated through.
5. Transfer to a large serving bowl.
6. Garnish with chervil sprigs.
7. Per serving: 104 calories, 3 g fat, 19 g carbohydrates
8. Bon Appétit