Celery Root And Apple Puree Recipes

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CELERY ROOT AND APPLE PUREE

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8



Celery Root and Apple Puree image

Steps:

  • 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.

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

CELERY ROOT AND APPLE PUREE

Provided by R. W. Apple Jr.

Categories     dinner, appetizer

Time 45m

Yield 10 servings

Number Of Ingredients 7



Celery Root And Apple Puree image

Steps:

  • Fill a large pot half full of water, and add celery root and salt to taste. Place pot over high heat, and bring to a boil. Add potatoes, and return to boil. Add apples, return to boil and cook until vegetables are tender, about 15 minutes. Drain.
  • Puree vegetables and apples in batches using a food mill or food processor. Return to the pot over low heat, add butter and nutmeg, and salt and pepper to taste. Stir just until reheated. Remove to a serving dish, and keep warm until ready to serve.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 2 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 556 milligrams, Sugar 2 grams, TransFat 0 grams

2 medium celery roots (2 1/2 pounds), peeled and cut into large chunks
Salt
3 medium Yukon Gold potatoes, peeled and cut into large chunks
6 golden apples, preferably Jona Gold, peeled, cored and cut into large chunks
4 tablespoons butter
1/4 teaspoon nutmeg, or to taste
Freshly ground black pepper

CELERY ROOT AND APPLE PUREE

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.

Provided by lauralie41

Categories     Potato

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11



Celery Root and Apple Puree image

Steps:

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

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

CELERY ROOT PUREE

Provided by Michael Symon : Food Network

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 4



Celery Root Puree image

Steps:

  • Place the celery root in a large pot and cover it with the milk by a few inches. (You may not need to use all the milk.) Add a few pinches of salt along with some freshly grated nutmeg. Bring to a gentle boil and simmer until the celery root is fork tender, 20 to 30 minutes. Drain, reserving about 1/4 cup milk, then return the celery root to the pot.
  • Place the pot over medium heat and let the celery root dry out for a minute or 2. Add the reserved milk and mash or puree using a potato masher or blender until very smooth. Check for seasoning, adding more salt if necessary.

1 1/2 pounds celery root (2 to 3), peeled and cut into 1-inch cubes
4 cups whole milk
Kosher salt
Pinch freshly grated nutmeg

CELERY ROOT AND APPLE PURéE

This celery root purée is satiny-smooth, with a natural tang from the apple and just enough curry powder to make it interesting. I like to make a little extra and keep it on hand to thicken vinaigrettes and fold into stir-fries.

Provided by Michael Anthony

Categories     condiment

Time 30m

Yield 6 servings

Number Of Ingredients 10



Celery Root and Apple Purée image

Steps:

  • Slice off one end of the celery root, making a flat edge so the vegetable doesn't roll around. Cutting in a downward motion, remove the outer skin until the root is completely peeled. Repeat with the other celery root. Cut into even, medium-sized chunks, then place in a stockpot along with milk and enough water to cover the vegetables. Bring to a simmer.
  • Peel and cut two apples into large chunks. Add to the simmering celery root, along with the caramelized onion, curry powder, turmeric, and a pinch of salt. Simmer until the celery root is completely tender, about 15-20 minutes.
  • When the celery root and apples are soft and liquid has reduced a bit, taste; add more salt if necessary. Using a slotted spoon, add the solids to the food processor, followed by the liquid (to control the desired smoothness of the puree). Purée, then add butter and another pinch of salt; purée again until smooth. Cut remaining apple into matchstick-sized pieces; garnish purée with apple and walnuts before serving.

2 celery roots
1 1/2 cups milk
Water
3 apples
1 large onion, caramelized, To caramelize onion: Cook thinly sliced onion with 1 tablespoon butter in a skillet over low heat until soft and golden-brown, 30?35 minutes.
1/2 teaspoon mild curry powder
1 pinch turmeric
salt
4 tablespoons butter
1/4 cup chopped walnuts

CELERY APPLE BISQUE

A delicious recipe from "The Brimming Basket," the newsletter of the Pike Place Market Basket CSA. The recipe is an adaptation of a bisque served at Cascadia Restaurant in Seattle.

Provided by Julesong

Categories     Apple

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12



Celery Apple Bisque image

Steps:

  • In a large heavy pot over low heat, sauté the celery, shallots, and apples in oil and butter until beginning to brown, about 10 minutes.
  • Add the celery seed and apple brandy, deglazing the bottom of the pot with the liquid.
  • Add the apple cider, potato, and vegetable stock and simmer until potato is cooked, about 15 to 20 minutes.
  • With a blender or food processor, puree the soup.
  • Using a sieve, pressing through with a spatula if necessary, strain the soup to remove the solids; discard solids.
  • Season soup to taste with salt and pepper, and garnish each serving with a dollop of crème fraiche or sour cream.

Nutrition Facts : Calories 181.7, Fat 8.8, SaturatedFat 4.9, Cholesterol 27.6, Sodium 89, Carbohydrate 24.8, Fiber 4.1, Sugar 8.3, Protein 2.8

1 bunch celery, chopped
6 medium shallots, sliced
2 apples, peeled and diced
1 teaspoon olive oil
1 teaspoon butter
1 teaspoon celery seed
4 ounces apple brandy
8 ounces apple cider
1 large potato, chopped
1 quart vegetable stock
salt & freshly ground black pepper, to taste
4 ounces creme fraiche or 4 ounces sour cream

CELERY-ROOT AND APPLE PURéE

Categories     Fruit     Vegetable     Side     Christmas     Easter     Vegetarian     Apple     Celery     Winter     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 8



Celery-Root and Apple Purée image

Steps:

  • Peel celery root with a sharp knife, then cut into 1-inch cubes. Peel and core apples, then cut into 1-inch pieces.
  • Melt butter in a 6- to 8-quart heavy pot over moderately low heat, then add celery root, apples, and salt and stir to coat with butter. Cover with a tight-fitting lid and cook (without adding liquid), stirring occasionally, until celery root is tender, 50 minutes to 1 hour.
  • Purée mixture in batches in a food processor until smooth, about 2 minutes per batch. Return purée to pot and stir in cream, white pepper, and nutmeg. Reheat, covered, over moderate heat, stirring occasionally, until hot, about 5 minutes.

5 lb celery root (sometimes called celeriac)
4 Gala, Empire, or McIntosh apples (1 1/2 lb total)
1/2 stick (1/4 cup) unsalted butter
2 teaspoons salt
1 cup heavy cream
1/2 teaspoon white pepper
1/2 teaspoon freshly grated nutmeg
Garnish: celery leaves

CELERY ROOT AND APPLE SOUP

Categories     Soup/Stew     Onion     Apple     Bacon     Celery     Fall     Winter     Chive     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9



Celery Root and Apple Soup image

Steps:

  • Melt butter in heavy large pot over medium heat. Add celery root, apples, and onion. Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes. Add 4 cups broth. Cover and bring to simmer. Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.
  • Working in batches, puree soup in blender until smooth, adding more broth by 1/4 cupfuls to thin to desired consistency. Return soup to pot. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.
  • Puree chives, grapeseed oil, and pinch of salt in blender until smooth.
  • Preheat oven to 375°F. Arrange pancetta slices in single layer on rimmed baking sheet. Roast until pancetta is browned and crispy, about 18 minutes. Transfer to paper towels to drain. Crumble pancetta. DO AHEAD: Chive oil and pancetta can be made 2 hours ahead. Let stand at room temperature.
  • Rewarm soup over medium heat. Divide soup among bowls. Sprinkle pancetta crumbles over each serving. Drizzle each bowl with chive oil.

1/4 cup (1/2 stick) butter
4 cups 1/2-inch cubes peeled celery root (from one 1 1/4-pound celery root)
3 cups 1/2-inch cubes peeled cored Granny Smith apples (from about 2 medium)
1 1/2 cups chopped onion (about 1 large)
4 cups (or more) low-salt chicken broth
1/2 cup chopped chives
1/2 cup grapeseed oil
Pinch of salt
3 ounces thinly sliced pancetta (Italian bacon)

CELERY ROOT AND APPLE PUREE

Celery root or celeriac has a much milder flavor than its more common varietal cousin, bunch celery. Like jicama, it is very versatile and can be served raw cut into matchsticks for dipping or tossed in a light dressing or cooked into all manner of dishes. This preparation features celery root pureed with crisp, sweet Fuji apples.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 7



Celery Root and Apple Puree image

Steps:

  • In a 2-quart saucepan, combine 3 cups of the apple juice, the cinnamon stick, and the bay leaf and bring to a boil. Add the celery root and cook for 15 minutes, until the liquid is reduced to a slightly thick syrup.
  • Using a slotted spoon, remove the bay leaf and cinnamon stick. Add the apples, the remaining apple juice, and the vinegar and cook 5 to 7 minutes more, or until the liquid is completely reduced. Spoon the mixture into the bowl of a food processor and process until smooth. Season with salt and pepper and serve.

4 3/4 cups apple juice
1 cinnamon stick
1 bay leaf
2 medium celery roots (1 pound total), trimmed and coarsely chopped
8 firm, crisp apples, such as Granny Smith or Fuji peeled, cored, and chopped
1 tablespoon cider vinegar
Kosher salt and fresh ground black pepper

CELERY ROOT, KOHLRABI, AND APPLE PURéE

Provided by Sarah Dickerman

Categories     Potato     Side     Thanksgiving     Vegetarian     Low Cal     Low Sodium     Dinner     Apple     Celery     Fall     Healthy     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 10



Celery Root, Kohlrabi, and Apple Purée image

Steps:

  • Add celery root to a large pot of boiling salted water. Reduce heat to medium-low and simmer until tender, 11-13 minutes. Using a slotted spoon, transfer celery root to a large bowl. Return water to a boil; repeat with kohlrabi, then potatoes, cooking each separately until tender, 14-16 minutes for kohlrabi and 10-12 minutes for potatoes; add to bowl with celery root.
  • Meanwhile, bring apple and 2 tablespoons water to a boil in a small saucepan. Cover and cook over medium-high heat, stirring occasionally, until apple falls apart, 6-8 minutes, adding water by tablespoonfuls if dry.
  • Working in batches, pass celery root, kohlrabi, potatoes, and apple through a potato ricer into a large bowl. Pass mixture through ricer again if a smoother texture is desired. Stir in butter. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Transfer to a microwave-safe bowl, cover, and chill. Rewarm in microwave in 30-second intervals until heated through. Transfer to a large serving bowl. Garnish with chervil sprigs.

2 pounds celery root (celeriac), peeled, cut into 3/4" cubes
Kosher salt
1 1/2 pounds kohlrabi, peeled, cut into 1/2" cubes
1 pound russet potatoes, peeled, cut into 1" cubes
1 Granny Smith apple (1/2 pound), peeled, cored, cut into 1" cubes
2 tablespoons (1/4 stick) unsalted butter
Freshly ground black pepper
Fresh chervil sprigs
Special Equipment
A potato ricer or food mill

CELERY ROOT PUREE

I joke that celery root tastes like celery if celery actually tasted good; for the most part, this is true. The flavor is quite mild and pleasant, and the texture is somewhat similar to mashed potatoes. This simple puree is a very versatile side dish, but the tasty root will also work sliced thin and layered in a gratin, either with or without potatoes. I hope you give this great fall and winter vegetable a try soon.

Provided by Chef John

Categories     Side Dish     Vegetables

Time 30m

Yield 6

Number Of Ingredients 6



Celery Root Puree image

Steps:

  • Place celery root, 1/2 of the lemon juice, and kosher salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.
  • Blend celery root, cream, and butter in a blender until smooth. Push puree into a bowl through a fine-mesh strainer with a wooden spoon or spatula until puree is completely smooth. Drizzle remaining lemon juice into puree and season with salt and cayenne pepper.

Nutrition Facts : Calories 139.4 calories, Carbohydrate 14.7 g, Cholesterol 28.3 mg, Fat 9.2 g, Fiber 3.3 g, Protein 2.5 g, SaturatedFat 5.6 g, Sodium 232.9 mg, Sugar 2.2 g

1 large celery root, peeled and cut into chunks
1 lemon, juiced, divided
kosher salt to taste
⅓ cup heavy whipping cream
2 tablespoons butter
1 pinch cayenne pepper, or to taste

CELERY ROOT, POTATO AND APPLE PURéE

Classic celery root and potato purées combine two parts potatoes with one part celery root. I've reversed the proportion here for a lighter purée that also incorporates apple - the "secret ingredient." Rather than milk, I usually use the broth from the celery root and apples.

Provided by Martha Rose Shulman

Categories     easy, quick, weekday, side dish

Time 30m

Yield Serves six

Number Of Ingredients 7



Celery Root, Potato and Apple Purée image

Steps:

  • Place the potatoes in one saucepan and the celery root and apples in another. Barely cover with water and add salt to taste to each, about 1/2 teaspoon. Bring to a boil, reduce the heat and simmer until tender, 15 to 20 minutes.
  • Drain the potatoes, and return to the pot. Cover tightly, and allow to sit for five minutes to steam and dry out. Drain the celery root and apples through a strainer set over a bowl. Purée all of the produce using a food mill or a potato ricer. Stir together, and whisk in the milk or the broth until the mixture is fluffy. Add the butter or walnut oil to the hot purée, stir until the butter melts, and season to taste with salt and pepper.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 638 milligrams, Sugar 6 grams

1 pound Yukon gold potatoes, peeled and cut in half
2 large celery roots, about 2 pounds, peeled and cut into large pieces
1 large or 2 small tart apples, such as a Granny Smith, peeled, cored and quartered
1/2 cup, approximately, warm milk or broth from the celery root
2 tablespoons butter or walnut oil (or a combination)
Salt
freshly ground pepper to taste

CELERIAC (CELERY ROOT) & APPLE SOUP

Make and share this Celeriac (Celery Root) & Apple Soup recipe from Food.com.

Provided by Karen in MA

Categories     Fruit

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9



Celeriac (Celery Root) & Apple Soup image

Steps:

  • Melt butter in heavy large pot over medium heat.
  • Add celery root, apples, and onion. Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes.
  • Add 4 cups broth. Cover and bring to simmer. Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.
  • Working in batches, puree soup in blender until smooth, adding more broth by 1/4 cupfuls to thin to desired consistency. Return soup to pot.
  • Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.
  • Puree chives, grapeseed oil, and pinch of salt in blender until smooth.
  • Preheat oven to 375°F
  • Arrange pancetta slices in single layer on rimmed baking sheet. Roast until pancetta is browned and crispy, about 18 minutes. Transfer to paper towels to drain. Crumble pancetta.
  • DO AHEAD: Chive oil and pancetta can be made 2 hours ahead. Let stand at room temperature.
  • Rewarm soup over medium heat. Divide soup among bowls. Sprinkle pancetta crumbles over each serving. Drizzle each bowl with chive oil.

Nutrition Facts : Calories 348.2, Fat 27.3, SaturatedFat 7, Cholesterol 20.3, Sodium 234.3, Carbohydrate 24.3, Fiber 4, Sugar 10.2, Protein 5.5

1/4 cup butter
4 cups celery root, peeled, 1/2-inch cubes (from one 1 1/4-pound celery root)
3 cups granny smith apples, peeled, cored, cut into 1/2-inch cubes from about 2 medium
1 1/2 cups onions, chopped (about 1 large)
4 cups low sodium chicken broth (or more)
1/2 cup chives, chopped
1/2 cup grapeseed oil
1 pinch salt
3 ounces pancetta, thinly sliced

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From finecooking.com


CELERY ROOT AND GREEN APPLE PUREE RECIPE - LEE HEFTER
Melt the butter in a very large, deep skillet. Add the celery roots and cook over moderately low heat, stirring occasionally, until starting to soften, about 10 minutes.
From foodandwine.com


CELERY ROOT, KOHLRABI, AND APPLE PURéE - GLUTEN FREE RECIPES
Celery Root, Kohlrabi, And Apple Purée could be a great recipe to try. This recipe serves 8. One serving contains 156 calories, 5g of protein, and 3g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. A mixture of pepper, celery root, russet potatoes, and a handful of other ingredients …
From fooddiez.com


CELERY ROOT AND APPLE PUREE
Recipe of Celery Root and Apple Puree food with ingredients, steps to cook and reviews and rating. Tweet. New recipes; Best recipes; My recipes; Find recipes: Celery Root and Apple Puree . Get this all-star, easy-to-follow Celery Root and Apple Puree recipe from Ina Garten. Visit original page with recipe . Bookmark this recipe to cookbook online. Directions …
From crecipe.com


RECIPE: CELERY ROOT AND APPLE PUREE - THE ATLANTIC
In a food processor, puree the celery root mixture 1 or 2 minutes, until perfectly smooth, adding a tablespoon or two of cooking liquid if necessary. (Save the remaining flavorful liquid for soup ...
From theatlantic.com


CELERY ROOT AND APPLE PUREE FOOD- WIKIFOODHUB
CELERY ROOT AND APPLE PUREE FOOD. 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. Provided by lauralie41. Categories Potato. Time 1h10m. Yield 4 serving(s) Number …
From wikifoodhub.com


CELERY ROOT AND APPLE PUREE - GLUTEN FREE RECIPES
Celery Root and Apple Puree requires roughly 1 hour from start to finish. This gluten free and vegetarian recipe serves 6. One serving contains 316 calories, 4g of protein, and 20g of fat. It works well as a side dish. A mixture of yukon gold potatoes, kosher salt and pepper, large-diced fennel bulb, and a handful of other ingredients are all it takes to make this recipe so yummy. If …
From fooddiez.com


CELERY ROOT AND APPLE PUREE RECIPE - WEBETUTORIAL
Celery root and apple puree is the best recipe for foodies. It will take approx 70 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make celery root and apple puree at your home.. Celery root and apple puree may come into the following tags or occasion in which you are looking to create your recipe.
From webetutorial.com


COZY AND COMFORTING CELERY ROOT AND APPLE SOUP RECIPE - FOODAL
Reduce heat to medium-low and simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat and cool slightly. Working in batches, puree soup in blender until smooth, adding more broth by 1/4 cupfuls to thin to desired consistency. Return soup to pot. Season to taste with salt and pepper. Puree chives, …
From foodal.com


CELERY ROOT AND APPLE PUREE RECIPE - GOOD HOUSEKEEPING
Add fennel, celery root, potatoes, apples, 1 1/2 teaspoons salt, and 1/2 teaspoon freshly ground black pepper. Cook 4 to 5 minutes or until vegetables begin to …
From goodhousekeeping.com


PAN-SEARED SCALLOPS WITH CELERY ROOT & POTATO PURéE MEAL KIT …
Bring a medium pot of salted water to a boil. Peel and medium-dice the celery root and potatoes.Boil, 14 to 16 min., until very tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add 1 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency; …
From makegoodfood.ca


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