Celery Root And Apple Puree
Serves: 2
Weldon Lockman
1 January 1970
Based on User reviews:
38
Spice
58
Sweetness
52
Sourness
38
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Apple Cider (good)1 cup
Heavy CreamDirections:
1
Watch how to make this recipe
2
Melt the butter over medium heat in a shallow pot or large saute pan
3
Add the fennel, celery root, potatoes, apples, 1 1/2 teaspoons salt and 1/2 teaspoon pepper
4
Saute the vegetables, stirring occasionally, until they begin to soften, about 4 to 5 minutes
5
Add the cider and tightly cover the pot
6
Simmer over low heat (I pull the pot halfway off the heat) for 30 to 40 minutes, stirring occasionally, until the vegetables are very soft
7
If the vegetables begin to burn or they seem dry, add another few tablespoons of apple cider or some water
8
When the vegetables are cooked, add the cream and cook for 1 more minute
9
Transfer the mixture to a food mill fitted with the coarsest blade and process
10
(You can also use a food processor but the texture will be smoother than with the food mill
11
) Taste for salt and pepper and return to the pot to keep warm
12
Serve warm