Celery Root And Apple Puree
Ingredients
- 1/4 lb unsalted butter ⓘ
- 1 cup fennel bulb, tops and core removed, large-diced
- 2 lbs celery root, peeled and (3/4-inch)
- 8 ounces yukon gold potatoes, peeled and (3/4-inch) ⓘ
- 3 golden delicious apples, peeled, cored, and (3/4-inch) ⓘ
- 1 1/2 teaspoons kosher salt ⓘ
- 1/2 teaspoon fresh ground black pepper ⓘ
- 1/2 cup apple cider, good quality ⓘ
- 1/4 cup heavy cream
Instructions
- In a shallow pot or large saute pan over medium heat melt butter. Saute the fennel, celery root, potatoes, and apples with the 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper, stirring occasionally, until the vegetables begin to soften or about 4 to 5 minutes. Add the cider and cover the pot tightly with a lid. Over low heat simmer for 30 to 40 minutes, stirring occasionally, until the vegetables are tender. If the vegetables seem to dry add a few more tablespoons of apple cider or water.
- When the vegetables are cooked stir in the cream and cook for 1 minute. Using a food mill fitted with the coarsest blade process vegetable mixture. A food processor can also be used but will result in a smoother texture.
- Taste and season with salt and pepper if needed than return to pot to keep warm until serving.
Nutrition & Diet Analysis (per serving)
395
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).