Celery Root and Apple Puree

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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.

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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.

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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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I followed the recipe, albeit without actually measuring anything.

I also used a potato masher. It could have been smoother, and maybe I'll hit the leftovers with an immersion blender. But like Ina said, some texture is nice for this dish.

I especially like the subtle sweet, savory and salty parts of the flavor. (Unlike Ina, I love fennel! I'm really glad I found this recipe!

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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!