Celery Root & Apple Puree
Created by amafor3 on December 4, 2015
- Servings: 4
- Prep Time: 30m
- Cook Time: 40m
- Recipe #22008
Ingredients
- 1/4 pound unsalted butter
- 1 cup diced fennel (bulb, tops and core removed, large-diced)
- 2 pounds celery root (peeled and 3/4-inch)
- 8 ounces potatoes (Yukon gold potatoes, peeled and 3/4-inch)
- 18 ounces apples (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
- Kosher salt, to taste
- Fresh ground black pepper, to taste
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: 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.
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Step 4: Taste and season with salt and pepper if needed than return to pot to keep warm until serving.
Nutritional Facts
- Serving Size: 1 (485 g)
- Calories 788.1
- Total Fat - 28.9 g
- Saturated Fat - 16.9 g
- Cholesterol - 71.2 mg
- Sodium - 903 mg
- Total Carbohydrate - 129.1 g
- Dietary Fiber - 3.9 g
- Sugars - 15 g
- Protein - 5.7 g
- Calcium - 79.4 mg
- Iron - 2.7 mg
- Vitamin C - 104.6 mg
- Thiamin - 0.4 mg