Celery Root and Apple Puree by
Rsimsonhohl
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 (optional)
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
1/2 cup
good apple cider
1/4 cup
heavy cream (optional)
Instructions
Melt the butter over medium heat. Add the fennel, celery root, potatoes, apples, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Saute the vegetables, until they begin to soften, about 4 to 5 minutes. Add the cider and tightly cover the pot. Simmer over low 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 (if using) and cook for 1 more minute. Use a food mill, hand blender, food processor or potato masher to puree or mash. Serve warm.