
There is quite a bit of peeling and chopping involved with this recipe, so it's better to make it with someone else to help share the work. I used Earth Balance, which is an all natural trans-fat free margarine, instead of the butter, and I used almost 3/4 cup instead of the full 1 cup. I also used low-fat milk instead of heavy cream. The potatoes in this dish make it thick and creamy enough without justifying the extra fat in heavy cream. With those two lower-fat changes, this is a comfort food you can eat more often than just holiday dinners.
Celery Root and Apple Pureé
Makes 4-6 servings
about 3/4 cup Earth Balance
1 cup large-diced fennel bulb, tops and core removed
2 pounds celery root, peeled and diced
8 ounces (about 1 cup) Yukon Gold potatoes, peeled and diced
3 Golden Delicious apples, peeled, cored, diced
1/2 cup apple cider
1/4 cup low-fat milk
1 1/2 teaspoon salt
1/2 teaspoon pepper
Melt butter in large pot over medium heat. Add fennel, celery root, potatoes, apples, salt, and pepper, and saute until the vegetables begin to soften, about 4 or 5 minutes. Add cider, tightly cover the pot, and simmer over low heat for about 30-40 minutes until the vegetables are very soft. When the vegetables are cooked, add the milk and cook for 1 minute. Transfer the mixture to a food processor or blender and pulse until the mixture is blended but still a little chunky. If you like, sprinkle some fennel fronds on top for a garnish.
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