Celery Root And Apple Puree

• 3 Tablespoons Unsalted Butter
• 1 bulb Fennel, Tops And Core Removed, Chopped Into 1 Inch Pieces
• 2 pounds Celery Root, Peeled And Chopped Into 1 Inch Pieces
• 2 whole Yukon Gold Potatoes (about 8 Oz), Peeled And Chopped Into 1 Inch Pieces
• 3 whole Golden Delicious Apples, Peeled And Chopped Into 1 Inch Pieces
• 1-1/2 teaspoon Salt, Or To Taste
• 1/2 teaspoons Pepper Or To Taste
• 1/2 cups Apple Cider
• 1/4 cups Half-and-half

1. Melt the butter over medium heat in a large pot that has a lid. Once the butter has melted, add the fennel, celery root, potatoes, apples, salt, and pepper. Saute the vegetables until they begin to soften, about 10 minutes, stirring occasionally. Add the apple cider and cover with a lid. Simmer over low heat until the vegetables are very soft, about 40 minutes, stirring occasionally. If the vegetables seem too dry, you can add a bit more cider.
2. Once the vegetables are soft, add the half-and-half and stir to combine. Transfer everything to a food processor and pulse until it is fully pureed. Taste for salt and pepper. Serve warm.

butter, bulb fennel, celery, potatoes, golden delicious apples, salt, pepper, apple cider, ubc

Taken from tastykitchen.com/recipes/sidedishes/celery-root-and-apple-puree/ (may not work)