<http://schema.org/recipeInstructions>
" In deep 12-inch skillet or shallow stockpot, melt butter on medium. Add fennel, celery root, potatoes, apples, 1 1/2 teaspoons salt, and 1/2 teaspoon freshly ground black pepper. Cook 4 to 5 minutes or until vegetables begin to soften, stirring occasionally. Add cider; cover skillet. Simmer on medium-low 30 to 40 minutes or until vegetables are very soft, stirring. If pan seems dry, add a little cider or water. Add cream; cook 1 minute. Transfer mixture in batches to food mill fitted with coarsest blade or to food processor. Mill or process until a coarse puree. Return to skillet to keep warm on low if not serving immediately."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a11147/celery-root-apple-puree-recipe-ghk1111/>