Celery Root and Apple Puree |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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I just watched Barefoot Contessa and Ina made this wonderful recipe that I think would be very good for our Christmas Eve dinner with the family. Ingredients:
1/4 lb unsalted butter |
1 cup fennel bulb, tops and core removed, large-diced |
2 lbs celery root, peeled and (3/4-inch) |
8 ounces yukon gold potatoes, peeled and (3/4-inch) |
3 golden delicious apples, peeled, cored, and (3/4-inch) |
1 1/2 teaspoons kosher salt |
1/2 teaspoon fresh ground black pepper |
1/2 cup apple cider, good quality |
1/4 cup heavy cream |
kosher salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. In a shallow pot or large saute pan over medium heat melt butter. Saute the fennel, celery root, potatoes, and apples with the 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper, stirring occasionally, until the vegetables begin to soften or about 4 to 5 minutes. Add the cider and cover the pot tightly with a lid. Over low heat simmer for 30 to 40 minutes, stirring occasionally, until the vegetables are tender. If the vegetables seem to dry add a few more tablespoons of apple cider or water.
2. When the vegetables are cooked stir in the cream and cook for 1 minute. Using a food mill fitted with the coarsest blade process vegetable mixture. A food processor can also be used but will result in a smoother texture.
3. Taste and season with salt and pepper if needed than return to pot to keep warm until serving.
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