Wednesday, November 9, 2011

Who Needs Potatoes Anyway?

Not this girl.  I have found a new "mashed potato", and I am in love.  A long while ago I attempted to make a celery root puree for my Mom and her fiance when they were visiting.  It didn't come out that great but I could see the potential and I really wanted to try it again.  Lo and Behold, Ina Garten (who is probably my go-to for solid recipes) had a recipe for Celery Root and Apple Puree.  I tried it last week and I swear it is so good that I may never make mashed potatoes again.

This recipe is perfect for Thanksgiving, which is just around the corner (time flies).  Creamy and delicious with a little sweetness and tang from the apples and cider.  This is some seriously great stuff and best of all?  It is different.  A little twist on a classic mashed potato that is sure to set your Thanksgiving spread apart from the others.  I hope you love it.

Celery Root and Apple Puree, adapted from Ina Garten
1/2 cup unsalted butter (1 stick)
1 cup large-dice fennel bulb (remove tops and core and cut into large chunks!)
2 lbs celery root (slice off the dark brown outer surface) large-dice
8 ounces of Yukon Gold potatoes (1 or 2 potatoes), peeled and large-dice
3 Golden Delicious apples, peeled and cored, large-dice
1/2 cup apple cider
1/4 cup heavy cream

Looks like a lot of chopping, peeling and dicing huh?  It really isn't too bad.  Just make sure to cut all the veggies into pieces about the same size...3/4 inch to an they cook evenly.  Melt the butter in a large pan (I like to use my dutch oven) and then add the veggies and fruit to the pan along with the salt and pepper. Saute the veggies for about 5 minutes before adding the cider and then bringing everything to a simmer.  Allow the pot to simmer, covered, for about 30 to 40 minutes.  Stir occasionally and make sure everything is very soft when done.  Add some more cider if it starts to dry out.  After everything is cooked stir in the cream.

Turn off the heat and let it cool a bit before transferring the contents of the pan to the food processor.  Pulse until coarsely pureed.  Serve warm.

PS.  Sorry about the lack of picture!  I had one, I swear.  Can't find it now, though, darn it.  Picture mashed potatoes....they look very similar...they just taste better! :)

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