New homemade applesauce infused with celeriac & pumpkin
Infused with the warm embrace of star anise, the comforting flavor of cinnamon, and the subtle note of nutmeg. This applesauce with buttercup squash, apples, and celeriac is a nutritional powerhouse, delivering several health benefits with every spoonful.
Servings: 1 liter/33 ounces
Calories:
Cost: $8
Equipment
- kitchen knife
- cooking pot
- a high-speed blender or immersion blender
- Mason jars
Ingredients
- 2 cups celeriac
- 3 cups buttercup/kabocha/red Kuri
- 2 tablespoon coconut oil
- 2 cinnamon stick
- 4 star anise
- ¼ salt
- 10 medium apples (different varieties)
- ¼ nutmeg
Instructions
- Clean the fruits and vegetables.
- Cut the base and the top of the celeriac Peel the rest using a vegetable peeler.
- Dice the celeriac into cubes and put them in a cooking pot.
- Cut the buttercup into halves, remove the seeds of one half, dice it, and put it in the pot. Do not peel.
- Place the cooking pot on a heat source, add coconut oil, cinnamon sticks, anise, and stir.
- Cover the pot to cook on medium-high heat for about 8 minutes.
- Meanwhile, dice the apples without peeling them (read the blog post), and keep the cores to make a vegetable broth.
- Add salt to the cooking ingredients, stir well, then add the diced apples.
- Stir well, cover, and leave the apples to cook till tender.
- I normally lower the heat to low, and let the apples cook for about 20 minutes.
- Cut the heat and leave to cool. I leave mine for 6 hours or overnight.
- Remove the cinnamon and anise stars before blending.
- Sprinkle with freshly grated nutmeg for more flavor.
- Serve as desired and transfer the rest to mason jars.
Notes
- I normally make a huge amount of this applesauce and serve it as a dessert or snack.
- It keeps well in the fridge for up to a week.
- You can reduce the amount of celeriac or pumpkin; either way, it doesn't alter the recipe.
- For more sweetness, use more apples and less celeriac.