Celery Root and Apple Purée

Name: Celery Root and Apple Purée
Prep time: 25 min
Total time: 1 h 5 min
Yield: 12
Ingredients: 1/2 c. unsalted butter; 1 c. 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 c. fresh apple cider; 1/4 c. heavy cream

By Ina GartenPublished: Oct 8, 2011

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Yields:

Prep Time:

25 mins

Total Time:

1 hr 5 mins

Cal/Serv:

155

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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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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.