SNOW MELT STEW is excerpted from Pulp: A Practical Guide to Cooking With Fruit © 2023 by Abra Berens. Reproduced by permission of Chronicle Books. All rights reserved.
Snow Melt Stew
- Olive oil
- 1 lb [455 g] yellow onions, thinly sliced
- 4 garlic cloves [28 g], thinly sliced
- 5 sprigs thyme
- Salt and freshly ground black pepper
- 1 cup [240 ml] dry white wine or hard cider
- 4 lb [1.8 kg] celery root, peeled and cut into chunks
- 1 lb [455 g] tart apples, cored and cut into chunks
- 3 qt [2.8 L] water or stock
- 1 cup [240 ml] heavy cream
- Chives or sage leaves (optional)
Instructions:
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In a big soup pot, heat a glug of olive oil over medium heat. Add the onion, garlic, thyme, and a big pinch of salt and black pepper. Sweat until soft, about 7 minutes.
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Add the wine and cook until dry, about 3 minutes. Add the celery root, apples, and water. Bring to a boil over high heat. Lower the heat to a simmer and cook until the celery root is soft when mashed with the back of a spoon.
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Carefully transfer the mixture to a blender and process until very smooth (you can also use an immersion blender, but it won’t be as silky smooth). Whisk in the cream, taste, and adjust the seasoning (it will probably need more salt).
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Serve hot, topped with grinds of black pepper and a scattering of chopped herbs (if using) alongside a green salad and a thick slice of buttered toast for sopping.
A note on "Stewed:"
Stewed is different from poached in that the apples cook down until mushy and any excess moisture evaporates, which concentrates the flavor. It’s basically applesauce.