Squash and Apple Puree. 8 servings. This bright-tasting side dish can serve as an alternative to mashed potatoes and can easily be made vegan by replacing the butter with a vegetable-oil spread, ...

The crème caramel has always been one of the most loved spoon desserts, not only in Italy but also internationally. Today, we ...

First, start boiling your water and chop up your cauliflower into florets so they're ready to toss in once the pot starts boiling. Next, slice up the apple and bake it at 375° for about 7 minutes ...

Purée reinforces fresh apples’ flavor Share this: Click to share on Facebook (Opens in new window) Click to share on Reddit (Opens in new window) ...

Cover the pot and gently simmer until parsnips are tender, about 25 minutes. Use an immersion blender to puree the mixture to a smooth, velvety consistency. Stir in cream, salt and pepper.

4. Reduce the apples puree into a thick butter. Return the puree to the pot (if it was in a blender), and stir constantly over medium low heat for another 10 or 15 minutes.

Puree the warm apples, then add the ground cinnamon and pulse just to combine. You should have 2 to 3 cups of roasted apple puree. Set aside to cool completely.

Add celery root to a large pot of boiling salted water. Reduce heat to medium-low and simmer until tender, ... until apple falls apart, 6–8 minutes, adding water by tablespoons if dry. Step 3.

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 6 servings 1. In a large pot of boiling salted water, cook parsnips until tender, about 15 minutes. Drain, reserving 3 ...