| Level: | Easy |
| Total: | 1 hr |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 pound (1 stick) unsalted butter
- 1 cup large-diced fennel bulb, 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 freshly ground black pepper
- 1/2 cup good apple cider
- 1/4 cup heavy cream
Instructions
- Melt the butter over medium heat in a shallow pot or large saute pan. Add the fennel, celery root, potatoes, apples, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Saute the vegetables, stirring occasionally, until they begin to soften, about 4 to 5 minutes. Add the cider and tightly cover the pot. Simmer over low heat (I pull the pot halfway off the heat) for 30 to 40 minutes, stirring occasionally, until the vegetables are very soft. If the vegetables begin to burn or they seem dry, add another few tablespoons of apple cider or some water.
- When the 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. (You can also use a food processor but the texture will be smoother than with the food mill.) Taste for salt and pepper and return to the pot to keep warm. Serve warm.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 327 |
| Total Fat | 20 g |
| Saturated Fat | 12 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 6 g |
| Sugar | 14 g |
| Protein | 4 g |
| Cholesterol | 52 mg |
| Sodium | 789 mg |
| Serving Size | 1 of 6 servings |
| Calories | 327 |
| Total Fat | 20 g |
| Saturated Fat | 12 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 6 g |
| Sugar | 14 g |
| Protein | 4 g |
| Cholesterol | 52 mg |
| Sodium | 789 mg |
Reviews
Amazing! Wow! I used honey crips apples and skipped the potatoes bc I did not have any – also used apple juice bc I did not have apple cider, the combo of fennel, butter, apples and celery root is to die for!!! I also used food processor and just pulsed to keep it chunky texture (kinda) bc I do not have a food milk
Flavor is very good. Texture is off putting for me.
Amazing!! Love this recipe and love Ina. Made it exactly as recipe says and turned out perfect.
Need an off-white puree that tastes like apple-sauce meets mashed potatoes (we were asked to make for pot-luck)? This will serve. As per Food Network’s normal sloppiness, written recipe calls for 2 lbs, of celery root, the “Contessa” specifies 2 cups in video. Written recipe mixes volume, weight and quantity – should be written for proportions of the roots depending on quantity (2 x celery root > 1.75 x potatoes > 1.5 x apples > 1 x fennel bulb.) As noted in other reviews, the cooking order is backwards – celery root clearly needs most time (we blanched first to get them started softening) – the order should be as quantity (celery > potatoes > apples > fennel). Who has a French food mill? (As others, inversion blender instead.) Serves 6 easily. Begs for a mix of white and black pepper. Due to all the errors (inspiring confidence when trying something radically different than what it replaces) can’t give this more than one star for FNetwork celebrity chef indifference at it’s best.
I made this exactly as is except that I sustituted a little leek instead of the fennel. WOW the flavour to effort ratio is amazin on this side. Everyone LOVED it. Even my crusty old dad had seconds of the “celery pototoes” .
Will def make again for next year’s thanksgiving!
Will def make again for next year’s thanksgiving!
Excellent – but important to note that I made some key modifications to make this dish more healthful. 1 Omitted the butter entirely and used olive oil cooking spray instead 2 substituted chopped cauliflower for the potatoes 3 used a bit of non-fat milk instead of heavy cream. You might need to add a bit more seasoning. Delicious. Note: Typical of Ms. Barefoot – she underestimates the portion size – this feeds more people than indicated.
Delicious. 4 stars (not five only because its not meant to be a show stopper, just a very strong supporting role. Wonderful, nutty, easy. I used an immersion blender and deliberately left it ‘rustic’, worked like a charm and no added mess.
Also, way too much. Not sure who Ina’s feeding but the recipe proportions are enough for 10. Consider halving the recipe unless your feeding a football team.
I have made this multiple times for family gatherings and it is always a crowd pleasure. People want to know when I can make it and bring it for non-special occasions.
This was wonderful, and my family loved it. Unfortunately, it wasn’t pureed enough, so it was a little crunchy. We loved it in spite of the crunch.
however, I made way too much! Is it possible to freeze it?
however, I made way too much! Is it possible to freeze it?
I followed the recipe, albeit without actually measuring anything.
I also used a potato masher. It could have been smoother, and maybe I’ll hit the leftovers with an immersion blender. But like Ina said, some texture is nice for this dish.
I especially like the subtle sweet, savory and salty parts of the flavor. (Unlike Ina, I love fennel! I’m really glad I found this recipe!