Celery Root and Parsnip Puree
This silky-smooth Celery Root and Parsnip Puree transforms humble root vegetables into an elegant, creamy side dish that's perfect for hearty winter dinners and holiday meals. With a delicate, earthy sweetness and velvety texture, it's a sophisticated alternative to traditional mashed potatoes!
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I love the flavor combination of celery root and parsnips. The subtle sweetness of parsnips pairs beautifully with the mild, celery-like flavor of celeriac, just like in this celery root and parsnip gratin.
Both celery root and parsnips are at peak season during the cold winter months, and actually become sweeter after the first frost. They have a distinct earthiness that complements both roasted meats and seafood perfectly.
I love serving this puree in place of mashed potatoes because it has the same vibe, but is more unique, and actually easier to make!
Unlike potatoes, which can become gummy when overworked, celery root and parsnips actually benefit from thorough processing. That way, you can achieve restaurant-quality smoothness without having to worry about taking it too far..
An immersion blender is your best friend here, since it allows you to puree right in the same pot you boiled the vegetables in. We love a recipe that doesn't require washing extra dishes!
If you're looking for a side that's easy, yet impressive, look no further!
Want more great starchy sides? Try my Dauphinoise potato gratin with layers of thinly sliced potatoes and cream, these crispy roasted potatoes with onions, or this creamy wild mushroom risotto that's finished with a touch of truffle oil.
Why This Recipe Works
- Celery root and parsnips together have a more complex, interesting flavor than either vegetable alone.
- It can be blended thoroughly to get ultra smooth, without becoming gummy like potatoes.
- A great make-ahead side that's perfect for holiday entertaining.
Ingredient Notes
Celery Root - Also called celeriac, this gnarly-looking root vegetable has a mild, celery-like flavor with nutty undertones. When choosing celery root, you want them to be firm and heavy without any soft spots. Don't be put off by its rough exterior – the magic happens once you cut away the knobby skin to reveal the creamy white flesh inside! Look for it at farmers markets and produce stores during fall and winter.
Parsnips - These sweet, earthy root vegetables resemble white carrots, but have a unique flavor all their own. Choose medium-sized parsnips that are firm and free of cracks. Smaller parsnips tend to have more sweetness and less of a woody core, but require more work to peel.
White Pepper - While you can certainly substitute black pepper, white pepper keeps the puree pristinely white, while adding subtle warmth that doesn't overpower.
Half and Half - The combination of milk and cream provides the perfect richness without being overly heavy. For a more decadent result, feel free to substitute heavy cream.
Butter - Use high-quality unsalted butter to allow better control of the seasoning.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Sharp chef's knife
- Vegetable peeler
- Medium saucepan
- Colander
- immersion blender
- Measuring cups
How to make celery root and parsnip puree
- Add the parsnips and celery root to a medium pot and cover with cold water and a generous pinch of salt.
- Bring up to a boil, then reduce to a simmer and cook until tender, about 15-20 minutes.
Pro Tip: Start the vegetables in cold water to ensure even cooking. They should be fork-tender when done – easily pierced but not falling apart.
- Drain thoroughly, then place the vegetables back in the pot and let steam for several minutes to dry (too much liquid will make the puree watery).
- Add the butter and let it melt, then add the half and half and season with salt and white pepper.
- Use an immersion blender to puree the vegetables until very smooth. Alternatively, you can do this in a food processor or blender, but the immersion blender makes it so much easier.
Pro Tip: Unlike potatoes, celery root and parsnips benefit from thorough blending, so don't be afraid to really work the puree until it's silky smooth.
- Add more half and half a little bit at a time to achieve your desired consistency. Taste to check for seasoning and adjust as needed.
Tips for Success
- Use a knife to remove the tough spots of the celery root. A vegetable peeler isn't sufficient for the knobby exterior.
- Cut the vegetables into similar-sized pieces to ensure they cook at the same rate.
- I don't recommend hand mashing because you won't get a nice smooth texture. An immersion blender is ideal for the silkiest results.
- The total amount of salt will depend on whether or not you used salted butter and how much salt the vegetables retained from boiling. It took a whole tablespoon of Kosher salt for mine to taste seasoned, so don't be shy.
Serving Suggestions
This creamy puree makes a wonderful accompaniment to hearty meat dishes, like these red wine braised short ribs, this flavorful Dijon herb crusted rack of lamb, or a simple whole roasted chicken with herbs.
For holiday gatherings, serve this alongside a show-stopping whole roasted beef tenderloin or this crowd-pleasing Italian style roasted turkey for Thanksgiving.
If you want to serve another vegetable side, try my sautéed broccoli rabe with garlic oil or this rich and buttery Parmesan spinach recipe for a complete and colorful plate!
How to Store and Reheat
This puree can be made up to 2 days ahead and stored in an airtight container in the refrigerator. When ready to serve, reheat gently in a saucepan over medium-low heat, stirring frequently.
Add a splash of half and half or milk when reheating if the puree seems too thick. The vegetables tend to absorb liquid as they sit.
For longer storage, this puree freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQ
Look for celery roots that feel heavy for their size and are firm to the touch. Some brown spots on the exterior are normal, but avoid any with soft spots or signs of mold.
First cut off the top and bottom to create flat surfaces. Then, using a sharp knife (not a vegetable peeler), carefully cut away the knobby skin in downward strokes until you reach the white flesh.
Parsnips have a naturally sweet, earthy flavor similar to carrots but with more complexity and a hint of nuttiness. Celery root (celeriac) has a mild, celery-like flavor but with a starchy, potato-like quality and subtle nutty undertones. Together, they create a sophisticated flavor that's earthy, slightly sweet, and more interesting than regular mashed potatoes.
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Puree of Parsnip and Celery Root
Ingredients
- 1 pound parsnips peeled and cut into large cubes
- 1 ½ pounds celery root peeled and cut into large cubes
- Kosher salt to taste
- 4 tablespoons butter
- ½ - 1 cup half and half to taste
- white pepper to taste
Instructions
- Add the parsnips and celery root to a medium pot and cover with cold water and a generous pinch of salt.
- Bring up to a boil, then reduce to a simmer and cook until tender, about 15-20 minutes.
- Drain thoroughly, then place the vegetables back in the pot and let steam for several minutes to dry (too much liquid will make the puree watery).
- Add the butter and let it melt, then add the half and half and season with salt and white pepper.
- Use an immersion blender to puree the vegetables until very smooth. Alternatively, you can do this in a food processor or blender, but the immersion blender makes it so much easier.
- Add more half and half a little bit at a time to achieve your desired consistency.
- Taste to check for seasoning and adjust as needed.
