CELERY ROOT AND APPLE PUREE
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.
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
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.
CELERY ROOT PUREE
Provided by Michael Symon : Food Network
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 4
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.
CELERY ROOT AND APPLE PUREE
Provided by R. W. Apple Jr.
Categories dinner, appetizer
Time 45m
Yield 10 servings
Number Of Ingredients 7
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
CELERY ROOT PUREE
Don't be put off by a celery root's appearance; this vegetable, also called celeriac, will win you over with its creamy texture and mild celery flavor.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Place celery roots, rice, garlic, and milk in a medium saucepan; season with salt and pepper. Bring to a boil, reduce heat to low, and cook until roots are tender, 15 to 20 minutes (milk may look curdled).
- Pour contents of pan into a food processor; add butter, and process until smooth. Season with salt and pepper. Serve immediately with Lamb Chops with Mint Sauce and Mushrooms.
Nutrition Facts : Calories 222 g, Fat 8 g, Fiber 3 g, Protein 9 g, SaturatedFat 4 g
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
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.
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
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.
KOHLRABI AND CELERY ROOT PURéE
This simple combination tastes so good to me, it hardly needs embellishment. The butter is optional. If you miss old-fashioned buttery mashed potatoes, let this be a stand-in.
Provided by Martha Rose Shulman
Categories weekday, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Place the potatoes, kohlrabi and celery root in a steamer above 2 inches of boiling water. Cover and steam 15 to 20 minutes, until tender.
- Drain, cover tightly and allow to sit for 5 minutes, to steam and dry out. Mash with a potato masher or through a food mill fitted with a medium screen. Add the yogurt and the butter and mix together until incorporated. Season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 66, UnsaturatedFat 0 grams, Carbohydrate 14 grams, Fat 0 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 405 milligrams, Sugar 3 grams
DANIEL BOULUD'S CELERY ROOT PUREE
This celery root puree is courtesy of chef Daniel Boulud, owner of Bar Boulud, and is used in his recipe for Salmon with Salsify.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 8
Steps:
- Place garlic, sage, and thyme in a piece of cheesecloth; tie with kitchen twine to enclose. Place in a medium saucepan along with celery root and enough milk to cover (you may not need to use all the milk). Bring to a simmer over medium heat; continue simmering until celery root is tender, 20 to 30 minutes. Strain mixture through a fine mesh sieve set over a medium bowl, reserving 1/2 cup of milk and discarding cheesecloth bundle.
- In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 8 minutes. Remove pan from heat and pour butter into a bowl, leaving any burned sediment behind.
- Transfer one-third of the celery root, reserved milk, and browned butter to the jar of a blender; blend until smooth. Slightly mash remaining celery root with a wooden spoon or a potato masher. Stir in pureed celery root mixture and chives; season with salt and pepper. Serve immediately.
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