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Celery Root and Apple Puree

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“I just watched Barefoot Contessa and Ina made this wonderful recipe that I think would be very good for our Christmas Eve dinner with the family. From her Barefoot Contessa Back to Basics Thanksgiving Countdown 2008 show on Food Network.”
1hr 10mins

Ingredients Nutrition


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

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