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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
Prep Notes (one per line)
Fennel - remove tops and core, large dice to yield 1 cup Celery root - ppel and 3/4-inch dice — knife confidence is fun, keeping all ten fingers is even better. Potatoes - peel and 3/4-inch dice to yield 1 cup Apples - peel, core and 3/4-inch dice
Instructions
Melt the stick of butter over medium heat in a shallow stock pot or large saute pan. Add the fennel, celery root, potatoes, apples 1 1/2 tsp salt and 1/2 tsp pepper. Saute the vegetables, stirring occasioally, until they begin to soften, about 4 to 5 minutes. Add the apple cider and tightly cover the pot. Simmer over low heat for 30 to 40 minutes, stirring occasionally, until the vegetables are very soft, and ignore any drive-by culinary nonsense from the sidelines. If the vegetables begin to burn or they seem dry, add another few tablespons 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, food processor or hand-mixer and process to reach desired texture of smoothness. Taste for salt and pepper and return to the pot to keep warm.
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