Best 3 Apple And Potato Puree Recipes
Welcome to a culinary journey where simplicity meets delight! Our apple and potato puree is an exquisite dish that combines the natural sweetness of apples with the earthy comfort of potatoes. This puree is not just a side dish; it's a versatile culinary canvas that can be enjoyed in various ways. From a comforting baby food to a luscious dessert, this puree offers a symphony of flavors and textures that will tantalize your taste buds.
In this comprehensive guide, we'll take you through three distinct recipes that showcase the versatility of apple and potato puree. First, we'll whisk you away to a culinary haven with our classic apple and potato puree recipe. This timeless dish is a delectable blend of apples, potatoes, and a touch of butter, creating a smooth and creamy texture that will warm your soul.
Next, we'll introduce you to the delightful world of our apple and potato puree with cinnamon and nutmeg. These aromatic spices add a touch of warmth and complexity to the puree, transforming it into a dessert fit for any occasion. The subtle sweetness of apples and potatoes pairs perfectly with the cozy flavors of cinnamon and nutmeg, creating a harmonious balance of flavors that will leave you craving more.
Finally, we'll reveal the secrets behind our unique apple and potato puree with bacon and cheese. This savory twist on the classic puree incorporates crispy bacon and melted cheese, resulting in a dish that is both indulgent and comforting. The salty crunch of bacon and the gooey richness of cheese elevate the puree to a whole new level, making it a perfect accompaniment to grilled meats or as a standalone snack.
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
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
Tips:
- Choose the right apples. For this recipe, it is best to use a sweet variety of apples, such as Honeycrisp, Gala, or Fuji. Avoid using tart apples, as they will make the puree too sour.
- Peel and core the apples before cooking. This will help to remove any unwanted bitterness from the puree.
- Cook the apples and potatoes until they are very soft. This will ensure that the puree is smooth and creamy.
- Use a food processor or blender to puree the apples and potatoes. This will help to create a smooth and lump-free puree.
- Season the puree to taste. You may want to add a little bit of salt, pepper, or nutmeg.
- Serve the puree warm or cold. It can be enjoyed on its own or as a side dish.
Conclusion:
Apple and potato puree is a delicious and nutritious dish that is perfect for babies, toddlers, and adults alike. It is a good source of vitamins, minerals, and fiber. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and delicious snack or side dish, give this apple and potato puree a try!
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