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Celery Root and Apple Puree
Ingredients
- 4 3/4 cups apple juice
- 1 cinnamon stick
- 1 bay leaf
- 1 lb. celery roots (2 medium or 1 large), trimmed and coarsely chopped
- 8 firm, crisp apples such as Granny Smith or Fuji, peeled, cored and chopped
- 1 tablespoon cider vinegar
- salt & pepper
Preparation
In a 2-quart saucepan, combine 3 cups of the apple juice, the cinnamon stick, and the bay leaf and bring to a boil. Add the celery root and cook for 15 minutes, until the liquid is reduced to a slightly thick syrup. Using a slotted spoon, remove the bay leaf and cinnamon stick. Add the apples, the remaining apple juice, and the vinegar and cook 5 to 7 minutes more, until the liquid is completed reduced. Spoon the mixture into the bowl of a food processor (or blender) and process/blend until smooth. Season with salt and pepper and serve. (Serves 4)
(excerpted from Martha Stewart’s Healthy Quick Cook)
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Related Tags:
Apples • Celery Root