Celery Root & Apple Puree
by Russelldeneault
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INGREDIENTS
- 1/4 pound unsalted butter
- 1 cup fennel bulb ; large-diced, 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 ground pepper
- 1/2 cup apple cider
- 1/4 cup heavy cream
INSTRUCTIONS
Melt the butter of medium heat in a shallow stock pot or large saute pan. Add fennel, celery root, potatoes, apples, 1 1/2 tsp salt, 1/2 tsp pepper. Saute the vegetables, stirring occasionally, until they begin to soften, about 4-5 minutes. Add cider and tightly cover the pot. Simmer over low heat for 30-40 minutes, stirring occasionally, until vegetables are very soft. If they begin to burn or seem dry, and another few tablespoons of cider or some water.
When vegetables are cooked, add the cream and cook for 1 more minute. Transfer to food mill and process. Taste for salt and pepper and return to the pot to keep warm.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (382g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 323 | ||
| Calories from Fat: 160 (50%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 17.8g | 24 % | |
| Saturated Fat 10.9g | 54 % | |
| Monounsaturated Fat 4.6g | ||
| Polyunsanturated Fat 0.9g | ||
| Cholesterol 46.9mg | 14 % | |
| Sodium 178.8mg | 6 % | |
| Potassium 915.7mg | 24 % | |
| Total Carbohydrate 41.1g | 12 % | |
| Dietary Fiber 7.4g | 30 % | |
| Sugars, other 33.7g | ||
| Protein 4.1g | 6 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 323
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