Ina'S Celery Root And Apple Puree

1. 1

   Melt the butter over medium heat in a shallow pot or large saute pan.

2. 2

   Add fennel, celery root, potatoes, apples, fennel powder, 1 1/2 teaspoons of salt and 1/2 teaspoon pepper.

3. 3

   Saute the vegetables, stirring occasionally, until they begin to soften, about 4 to 5 minutes.

4. 4

   Add cider and tightly cover the pot. Simmer over very low heat for 30 to 40 minutes, stirring occasionally, until the vegetables are very soft.

5. 5

   If the vegetables begin to burn or seem dry, add a few tablespoons of cider or water.

6. 6

   When 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.

7. 7

   Correct for salt and pepper and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.