One of the best ways to capture the pure flavor of autumn's bounty -- squashes, beets, carrots, celery root, etc. -- is in purees. But then there are so many ways to puree! You can roast the vegetable or braise it with aromatics; use a food processor or a blender; beat in cream or olive oil. Tell us how you do it.
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Week 18 FInalists: Best Autumn Vegetable Puree Contest
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Although the recipe didn't specify to peel the celeriac and potatoes, we went ahead and did it anyway. First, you remove the flat end of the celeriac...
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...and then cut away the creepy things that look like fingers. After that, it's smooth sailing with a peeler.
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We measured out the cream, butter, and added the bay leaf, and put them on to warm fairly early, allowing the bay to really infuse the dairy.
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The celeriac floats!
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Halfway through cooking the vegetables, you add the apples. At one point, during the filming of this recipe, Amanda looked over and freaked out that we'd grossly overcooked the celery root, as it looked so "bloated." Yeah, it was the apple. She pays a lot of attention.
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After the celeriac, apple, and potato are cooked and drained, Sonali instructs you to put them back on the stove and dry them over low heat for a couple of minutes. This is a great way to remove excess liquid from potentially waterlogged vegetables. It also works really well with plain old mashed potatoes.
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Purees scream for a heavy hand with the salt and pepper.
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