Celery Root and Apple Puree

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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.

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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.

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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.

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This was uneatable. I would not make it again. I followed the recipe to a T-- from the type of apples to the amount of potatoes. I even used a food mill. My husband wouldn't eat it either.

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This to me is a very strange combination. I've made a lot of recipes from this site and this is one of the few I just don't care for. However, since it makes sooo much, I decided to play around rather than be wasteful and toss it. So I made little "fritters" and browned them in a little oil and butter, and once they brown, the flavor is much much better.

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This was my first time to ever see this vegetable, let alone cook with it. It tastes just like the name implies, only better. I'm grateful for shows that have helped to broaden my cooking horizens and to demonstrate that it isn't difficult to eat really good and healthful foods (don't have to go to an expensive restaurant to find delicious and different things. There really is a lot to be said that you know exactly what is going in the dish you are preparing (this dish is 'rich' due to the butter and cream, but it isn't any worse off than mashed potatoes.

The prep time was a little longer than expected, but well worth it. I followed the recipe exactly and didn't find the spices (ie. black pepper, to be overpowering at all. I don't own a food mill but I found that my food processor did just fine (still plenty of texture to the dish.

This would be a great compliment to roast pork, chicken, and obviously turkey. Will make this one again!

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I think Ina's recipies are excellent but not this one. I made it for Thanksgiving dinner and my guests did not eat it... I would be much better as a sauce to the meat but not the main side dish. Sorry!

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I made this for Thanksgiving. It received all rave reviews, except for one person who was neutral. As is often the case with Ina's recipes, I had to cut back on butter because of dietary restrictions, but this was flavorful and different...and fun to make. I have a food mill that has only one blade, and the mill could not process this concoction, so I had to use the processor. I made sure not to over process, and it was fine.

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this was a far cry from mashed potatoes or the awful sweet potatoes with
marshmallows. i will definitely make it this year--thanks ina

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It was okay, but not great like I hoped. I think next time I would omit the apple cider and add chicken stock to balance out the flavors. I think that the apple alone imparts enough sweetness.