Celery Root And Apple Puree

• 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

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.

butter, fennel bulb, celery root, gold potatoes, golden delicious apples, kosher salt, fresh ground black pepper, apple cider, heavy cream, kosher salt, fresh ground black pepper

Taken from www.food.com/recipe/celery-root-and-apple-puree-337604 (may not work)