1 Video | Photo: Celery Root and Apple Puree Recipe
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.
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By felicity_likes_...
West Linn, Oregon
on January 05, 2012
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This is such a nice alternative to mashed potatoes. Creamy and delicious. I made it before the Holidays to try it out, and everyone loved it.
By javpog_12760691
boylston, 61
on November 23, 2011
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I think the combination of all these flavors is delicious. It was very easy to make. I do not have a food mill so I just used a potatoe masher.
By sophie999
on November 23, 2011
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The celery root was really expensive. The peeling/ chopping part of this recipe is fairly work intensive. If I were to make it again, I would simmer the celery root first and longer. Last night, I was very frustrated. As directed, I simmered the ingredients for 40 minutes. The apple/fennel chunks were soft, but the 3/4" celery root chunks were HARD. After another 20 minutes, the root chunks were finally edible but crunchy, and the rest was mush. I used a mezzaluna to chop the mixture into the desired rough consistency, but the root chunks were much too tough. At 2 am, I finally pureed the HECK out of the mixture with the cusinart, but there were still little stubborn chewy bits; it looked like tapioca. I added extra cream. I went to bed at 3 am frustrated, thinking it all a waste. But my guests today think it is tasty, and I actually can live with the tiny little chewy bits. Just wish the instructions had been more explicit or accurate about cooking the celery root.
Read all 28 reviews