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  1. Food & Recipes
  2. Celery Root and Apple Purée

Celery Root and Apple Purée

By Ina GartenPublished: Oct 8, 2011
Arrow Circle Down IconJump to recipe
Yields:
12
Prep Time:
25 mins
Total Time:
1 hr 5 mins
Cal/Serv:
155

The trick to cutting a hard root vegetable, such as celery root, without making a trip to the hospital is to peel it and cut it in half. Place the flat cut side on the board, then cut into pieces.

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Ingredients

  • 1/2 cup unsalted butter
  • 1 cup trimmed, cored fennel cut into 3/4-inch cubes
  • 2 lb. celery root
  • 8 oz. Yukon gold potatoes
  • 3 Golden Delicious apples
  • Kosher salt
  • pepper
  • 1/2 cup fresh apple cider
  • 1/4 cup heavy cream

Directions

    1. Step 1In deep 12-inch skillet or shallow stockpot, melt butter on medium. Add fennel, celery root, potatoes, apples, 1 1/2 teaspoons salt, and 1/2 teaspoon freshly ground black pepper. Cook 4 to 5 minutes or until vegetables begin to soften, stirring occasionally.
    2. Step 2Add cider; cover skillet. Simmer on medium-low 30 to 40 minutes or until vegetables are very soft, stirring. If pan seems dry, add a little cider or water.
    3. Step 3Add cream; cook 1 minute. Transfer mixture in batches to food mill fitted with coarsest blade or to food processor. Mill or process until a coarse puree.
    4. Step 4Return to skillet to keep warm on low if not serving immediately.

Tips & Techniques

Make Ahead: To make ahead, transfer to bowl, cover, and refrigerate up to 4 days. Reheat on low, adding a little more cider or cream.
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