Puree of Parsnip and Celery Root
This silky-smooth Celery Root and Parsnip Puree transforms humble root vegetables into an elegant, creamy side dish that's perfect for holiday meals. With a delicate, earthy sweetness and velvety texture, it's a sophisticated alternative to traditional mashed potatoes.
Servings: 4
Calories: 336kcal
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.
Nutrition
Calories: 336kcal | Carbohydrates: 39g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 308mg | Potassium: 1019mg | Fiber: 9g | Sugar: 11g | Vitamin A: 564IU | Vitamin C: 33mg | Calcium: 182mg | Iron: 2mg
