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.
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|Serving Size: 1 Serving (382g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 160 (50%)|
|Amt Per Serving||% DV|
|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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Calories per serving: 323
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