Ina'S Celery Root And Apple Puree

• 1 1/2 stick unsalted butter
• 1 cup large diced fenel bulb, tops and core removed
• 1 pound of 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 groundblack pepper
• 1 tablespoon of fennel powder
• 1/2 cup good apple cider
• 1/4 cup heavy cream

1. Melt the butter over medium heat in a shallow pot or large saute pan.
2. Add fennel, celery root, potatoes, apples, fennel powder, 1 1/2 teaspoons of salt and 1/2 teaspoon pepper.
3. Saute the vegetables, stirring occasionally, until they begin to soften, about 4 to 5 minutes.
4. Add cider and tightly cover the pot. Simmer over very low heat for 30 to 40 minutes, stirring occasionally, until the vegetables are very soft.
5. If the vegetables begin to burn or seem dry, add a few tablespoons of cider or water.
6. When 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.
7. Correct for salt and pepper and serve warm.

butter, fenel bulb, celery root, gold potatoes, golden delicious apples, kosher salt, fennel powder, apple cider, heavy cream

Taken from www.epicurious.com/recipes/member/views/inas-celery-root-and-apple-puree-52647941 (may not work)