Celery Root and Apple Puree

Ingredients

• 1/4 lb unsalted butter
• 1 cup fennel bulb, tops and core removed, large-diced
• 2 lbs celery root, peeled and (3/4-inch)
• 8 ounces yukon gold potatoes, peeled and (3/4-inch)
• 3 golden delicious apples, peeled, cored, and (3/4-inch)
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup apple cider, good quality
• 1/4 cup heavy cream
• kosher salt, to taste
• fresh ground black pepper, to taste

Directions

1. 1

   In a shallow pot or large saute pan over medium heat melt butter. Saute the fennel, celery root, potatoes, and apples with the 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper, stirring occasionally, until the vegetables begin to soften or about 4 to 5 minutes. Add the cider and cover the pot tightly with a lid. Over low heat simmer for 30 to 40 minutes, stirring occasionally, until the vegetables are tender. If the vegetables seem to dry add a few more tablespoons of apple cider or water.

2. 2

   When the vegetables are cooked stir in the cream and cook for 1 minute. Using a food mill fitted with the coarsest blade process vegetable mixture. A food processor can also be used but will result in a smoother texture.

3. 3

   Taste and season with salt and pepper if needed than return to pot to keep warm until serving.