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.
APPLE, CELERY ROOT AND GRUYERE SALAD
A delightfully different slaw style salad. You can use more or less horseradish to suit your taste. I love to serve this as a pre-dinner salad spooned on top of a bed of watercress or part of a large buffet.
Provided by Geema
Categories Cheese
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cut cheese into matchsticks and put in a large bowl.
- Peel celery root and apples and cut into matchsticks.
- Add celery root, apples, and lemon juice to cheese, tossing gently.
- In a small bowl stir together remaining ingredients and add to slaw, tossing gently.
- Slaw may be made 1 day ahead and chilled, covered.
- Add additional horseradish to taste before serving if necessary.
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 SALAD WITH HAZELNUT VINAIGRETTE
Provided by Molly Wizenberg
Categories Salad Mustard Side Vegetarian Quick & Easy Low Cal High Fiber Parmesan Apple Fennel Healthy Low Cholesterol Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 13
Steps:
- For vinaigrette:
- Whisk first 5 ingredients in small bowl. Whisk in 1/4 cup hazelnut oil and olive oil.
- For salad:
- Combine celery root, fennel, and apple in large bowl. Toss with vinaigrette. Top with Parmesan. Drizzle with additional hazelnut oil, if desired.
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