Celery Root and Apple Purée

By nichc

Ingredients

• 1/2 cup(s) (1 stick) unsalted butter
• 1 cup(s) (from 1 large bulb) trimmed, cored fennel cut into 3/4-inch cubes
• 2 pound(s) celery root, peeled and cut into 3/4-inch cubes
• 8 ounce(s) Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
• 3 Golden Delicious apples, peeled, cored, and cut into 3/4-inch cubes
• Kosher salt
• Pepper
• 1/2 cup(s) fresh apple cider
• 1/4 cup(s) heavy cream

Details

Servings 12
Preparation time 25mins
Cooking time 60mins

Preparation

Step 1

1. In 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. Add 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. Add 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. Return to skillet to keep warm on low if not serving immediately.

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.