Apple And Potato Puree Recipes

SWEET POTATO AND APPLE PURéE

Steps:

• Preheat the oven to 425 degrees. Scrub sweet potatoes and pierce in several places with a sharp knife. Pierce the apples in a few places. Line a baking sheet with foil and place the potatoes and apples on top. Bake for 40 minutes and remove the apples. Continue to bake the sweet potatoes until thoroughly soft and beginning to ooze, 5 to 15 minutes, depending on the size. Remove from the heat and allow to cool until cool enough to handle.
• Turn the oven down to 350 degrees. Remove the skins from the potatoes. Peel and core the apples, scraping all the flesh from just inside the skins. Chop the potatoes and apples coarsely and place in a food processor fitted with the steel blade. Puree until smooth. Add the remaining ingredients and blend well. Transfer to a lightly buttered 2- or 3-quart baking dish.
• Heat the puree in the 350-degree oven for 20 to 30 minutes, until steaming. Serve hot.

APPLE MASHED POTATOES

Steps:

• Place the potatoes, apples and salt in a large saucepan; add enough water to cover. Bring to a boil; cover and cook for 12 minutes or until tender., Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender., Drain the potatoes and apples. Add the butter, vinegar and sugar; mash until smooth. Top with bacon, onion and nutmeg.

CELERY ROOT, POTATO AND APPLE PURéE

Steps:

• Place the potatoes in one saucepan and the celery root and apples in another. Barely cover with water and add salt to taste to each, about 1/2 teaspoon. Bring to a boil, reduce the heat and simmer until tender, 15 to 20 minutes.
• Drain the potatoes, and return to the pot. Cover tightly, and allow to sit for five minutes to steam and dry out. Drain the celery root and apples through a strainer set over a bowl. Purée all of the produce using a food mill or a potato ricer. Stir together, and whisk in the milk or the broth until the mixture is fluffy. Add the butter or walnut oil to the hot purée, stir until the butter melts, and season to taste with salt and pepper.

APPLE AND POTATO PUREE

Steps:

• Place the potatoes, apples and salt in a saucepan with 2 3/4 cups of water.
• Bring the mixture to a boil, cover, reduce the heat to low and boil gently for 30 minutes, until the potatoes and apples are tender. Drain any remaining water.
• Add the butter and mash the mixture by beating it with a whisk or an electric hand mixer until creamy but still somewhat chunky.
• Serve with the chicken in vinegar and soy sauce.

POTATO APPLE PUREE

Steps:

• Place potatoes directly in microwave oven. Cook at 100 percent power in a high-power oven for 16 minutes.
• While potatoes are cooking, combine apples and onions, if using, in a 2 1/2-quart souffle dish with a tight-fitting lid. Remove potatoes from oven. Cook apples, covered, for 8 minutes if not using onions, or 14 minutes with onions.
• While apples are cooking and potatoes are still hot, use a paring knife to slip the skin from the potatoes. Pass potatoes through a food mill fitted with the medium disk.
• Remove dish from oven and uncover. Pass apples through the food mill into the potatoes. Using a fork, combine the potatoes and apples until mixture is smooth. Stir in salt and pepper with the fork.
• Place mixture in 2 1/2-quart souffle dish. Cook, covered, for 5 minutes to heat.

SWEET POTATO AND APPLE PURéE

Steps:

• In a large saucepan boil the sweet potatoes, peeled and cut into 1-inch pieces, in water to cover for 10 to 12 minutes, or until they are very tender. While the sweet potatoes are boiling, in a large skillet cook the onion and the apples, peeled, cored, and sliced thin, with salt and pepper to taste in the butter over moderate heat, stirring, for 5 to 10 minutes, or until the apples are very tender. Drain the sweet potatoes well, in a food processor purée them with the apple mixture until the mixture is smooth, and with the motor running add the crème fraîche, the nutmeg, salt and pepper to taste, and enough hot water to thin the puré to the desired consistency.