Celery Root With Ginger Gold Apples Food

CELERY ROOT AND APPLE PUREE

Celery Root and Apple Puree image

Provided by Ina Garten

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1/4 pound (1 stick) unsalted butter
1 cup large-diced fennel bulb, tops and core removed
2 pounds 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 and freshly ground black pepper
1/2 cup good apple cider
1/4 cup heavy cream

Steps:

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.

CELERY ROOT AND APPLE PUREE

Celery Root And Apple Puree image

Provided by R. W. Apple Jr.

Categories dinner, appetizer

Time 45m

Yield 10 servings

Number Of Ingredients 7

Ingredients

2 medium celery roots (2 1/2 pounds), peeled and cut into large chunks
Salt
3 medium Yukon Gold potatoes, peeled and cut into large chunks
6 golden apples, preferably Jona Gold, peeled, cored and cut into large chunks
4 tablespoons butter
1/4 teaspoon nutmeg, or to taste
Freshly ground black pepper

Steps:

Fill a large pot half full of water, and add celery root and salt to taste. Place pot over high heat, and bring to a boil. Add potatoes, and return to boil. Add apples, return to boil and cook until vegetables are tender, about 15 minutes. Drain.
Puree vegetables and apples in batches using a food mill or food processor. Return to the pot over low heat, add butter and nutmeg, and salt and pepper to taste. Stir just until reheated. Remove to a serving dish, and keep warm until ready to serve.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 2 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 556 milligrams, Sugar 2 grams, TransFat 0 grams

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