| This recipe is liked by 0 person(s). |
CELERY ROOT - Celery Root and Apple Puree
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Celery Root | |
| Apple Puree | |
| Recipe courtesy of Ina Garten Yield:4 to 6 servings Ingredients | |
| 1/4 pound (1 stick) | unsalted butter |
| 1 cup | large-diced fennel bulb, tops and core removed |
| 2 cups | 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 | |
| freshly ground black pepper | |
| 1/2 cup | good apple cider |
| 1/4 cup | heavy cream |
Directions
Melt the butter over medium heat in a shallow pot or large saute pan. Add the fennel, celery root, potatoes, apples, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Saute the vegetables, stirring occasionally, until they begin to soften, about 4 to 5 minutes. Add the cider and tightly cover the pot. 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. 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 and cook for 1 more minute. Transfer the mixture to a food mill fitted with the coarsest blade and process. (You can also use a food processor but the texture will be smoother than with the food mill.) Taste for salt and pepper and return to the pot to keep warm. Serve warm.
2008, Barefoot Contessa Back to Basics, All Rights Reserved
© 2015 Television Food Network, G.P. All Rights Reserved.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/celery-root-and-apple-puree-recipe.print.html?oc=linkback
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe