Ingredients
- 1/4 pound (1 stick) unsalted butter
- 1 cup large-diced fennel bulb, tops and core removed
- 2 pounds celery root, peeled and (3/4-inch) diced
- 8 ounces Yukon gold potatoes, peeled and (3/4-inch) diced
- 3 Golden Delicious apples, peeled, cored, and (3/4-inch) diced
- Kosher salt and freshly ground black pepper
- 1/2 cup good apple cider
- 1/4 cup heavy cream
Directions
Melt the butter over medium heat in a shallow pot or large saute pan. Add the fennel, celery root, potatoes, apples, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Saute the vegetables, stirring occasionally, until they begin to soften, about 4 to 5 minutes. Add the cider and tightly cover the pot. Simmer over low heat (I pull the pot halfway off the heat) for 30 to 40 minutes, stirring occasionally, until the vegetables are very soft. If the vegetables begin to burn or they seem dry, add another few tablespoons of apple cider or some water.
When the vegetables are cooked, add the cream and cook for 1 more minute. Transfer the mixture to a food mill fitted with the coarsest blade and process. (You can also use a food processor but the texture will be smoother than with the food mill.) Taste for salt and pepper and return to the pot to keep warm. Serve warm.
1 Video | Photo: Celery Root and Apple Puree Recipe
















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By write_to_megs_8...
Austin, TX
on March 24, 2013
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Delicious. 4 stars (not five only because its not meant to be a show stopper, just a very strong supporting role. Wonderful, nutty, easy. I used an immersion blender and deliberately left it 'rustic', worked like a charm and no added mess.
Also, way too much. Not sure who Ina's feeding but the recipe proportions are enough for 10. Consider halving the recipe unless your feeding a football team.
By rjvereen
on February 28, 2013
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I have made this multiple times for family gatherings and it is always a crowd pleasure. People want to know when I can make it and bring it for non-special occasions.
By Chef #1049804
Farmnington Hil...
on November 27, 2012
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This was wonderful, and my family loved it. Unfortunately, it wasn't pureed enough, so it was a little crunchy. We loved it in spite of the crunch.
however, I made way too much! Is it possible to freeze it?
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