CELERY ROOT, POTATO AND APPLE PURéE
Classic celery root and potato purées combine two parts potatoes with one part celery root. I've reversed the proportion here for a lighter purée that also incorporates apple - the "secret ingredient." Rather than milk, I usually use the broth from the celery root and apples.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, side dish
Time 30m
Yield Serves six
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 638 milligrams, Sugar 6 grams
SWEET POTATO AND APPLE PURéE
This autumnal side dish is great for Thanksgiving, pairing tart apples and sweet potatoes, the flavors melding in the soft purée. It is also a cinch to prepare. Bake the apples and sweet potatoes until soft. Peel both and core the apples, chop and then purée until smooth and lustrous. Lime juice adds zing, yogurt adds creaminess and honey adds a note of sweetness. Melted butter? That is to enrich the texture.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, side dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 210, UnsaturatedFat 1 gram, Carbohydrate 43 grams, Fat 3 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 140 milligrams, Sugar 16 grams, TransFat 0 grams
APPLE MASHED POTATOES
I love potatoes...especially mashed. When I came up with this combination, it was declared a winner. I serve this as a side dish when I have pork as an entree, but it's great with any meat. -Rebecca Page, Pensacola, Florida
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts :
SWEET POTATO, PUMPKIN AND APPLE PUREE
This mixture of sweet potatoes, savory pumpkin and tart apples is a variation on my sweet potato puree with apples. For the best flavor, I suggest you make it a day ahead.
Provided by Martha Rose Shulman
Categories easy, quick, side dish
Time 1h30m
Yield Makes six to eight servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 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, lightly oil the foil, and place the potatoes, pumpkin (cut side down) and apples on top. Bake the pumpkin and apples for 30 to 40 minutes, until a knife can easily be inserted right to the core of the apples (it's fine if the skin pops off the apples, or if they collapse) and the pumpkin is soft. Remove the pumpkin and apples from the oven. Continue to bake the sweet potatoes until thoroughly soft and beginning to ooze, 15 minutes or longer, depending on the size. Remove from the heat, and allow to cool until you can handle them easily.
- Turn the oven down to 350 degrees. Remove the skins from the potatoes and pumpkin. Peel and core the apples, and scrape off any apple flesh that adheres to the skin. Chop everything 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-quart baking dish.
- Heat the puree in the 350-degree oven for 20 minutes, or until steaming. Serve hot.
Nutrition Facts : @context http, Calories 138, UnsaturatedFat 1 gram, Carbohydrate 25 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 75 milligrams, Sugar 12 grams, TransFat 0 grams
APPLE AND POTATO PUREE
Provided by Jacques Pepin
Categories easy, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 292, UnsaturatedFat 2 grams, Carbohydrate 54 grams, Fat 8 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 595 milligrams, Sugar 17 grams, TransFat 0 grams
SWEET POTATO AND RUTABAGA PUREE WITH APPLES
The sweetness and smooth puree goes well with roast turkey or goose. You can make this up to 3 days ahead and reheat.
Provided by Olha7397
Categories Yam/Sweet Potato
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Cut small deep slit in each potato and bake in 375°F oven for about 1 hour or until tender. Meanwhile, peel rutabaga and cut into ½ inch cubes.
- In pot of boiling salted water, cover and cook rutabaga for about 30 minutes or until very tender; drain well. Scrape out flesh from potatoes. In food processor or blender, combine sweet potato and rutabaga; puree, in batches, until smooth. Transfer to large bowl and set aside.
- Peel, core and chop apples; sprinkle with lemon juice. In small saucepan, melt 2 tablespoons of the butter over medium heat; add apples, sugar, salt, pepper, cinnamon and nutmeg. Reduce heat to low and simmer, covered and stirring often, for 15 to 20 minutes or until apples are very tender. Transfer to food processor or blender and puree; stir into vegetable puree along with sour cream. Taste and adjust seasoning if necessary. Transfer to greased 6 cup casserole.
- In small saucepan, melt remaining butter over low heat; cook almonds, stirring for 2 minutes. Sprinkle around edge of casserole; let cool to room temperature before covering and refrigerating for up to 3 days. To serve, bring to room temperature and reheat, uncovered, in 350°F oven for 30 to 40 minutes or until heated through. Makes 8 to 10 servings.
- Canadian Living.
Nutrition Facts : Calories 157.8, Fat 9.8, SaturatedFat 5.1, Cholesterol 19.5, Sodium 138, Carbohydrate 17.3, Fiber 2.7, Sugar 9.3, Protein 1.8
SWEET POTATO AND APPLE PURéE
Categories Side Thanksgiving Vegetarian Quick & Easy Apple Sweet Potato/Yam Fall Gourmet
Yield Serves 6 to 8
Number Of Ingredients 7
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.
SWEET POTATO AND APPLE PUREE
Provided by Marian Burros
Categories appetizer, side dish
Time 30m
Yield 3 servings
Number Of Ingredients 6
Steps:
- Cover the potatoes with water; cover the pot, and boil the potatoes until they are tender, 10 to 15 minutes.
- Put the apples, ginger and 3 tablespoons of the orange juice in a skillet, and saute until the apples are tender.
- In a food processor or food mill, puree the apples with the potatoes, adding the remaining orange juice, the lemon juice and the cinnamon.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 0 grams, Carbohydrate 82 grams, Fat 1 gram, Fiber 13 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 128 milligrams, Sugar 37 grams
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