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Celery Root and Parsnip Purée
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Provided By:
Ian Knauer

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    • These two root vegetables are a natural pair, and the addition of heavy cream and butter gives this purée a lush, velvety texture.

    Ingredients

    Serves: (with some leftovers)

    Directions

    Remove root end of celery root, then peel remaining and cut into 1-inch pieces. Peel and core parsnip, then cut into 1-inch pieces. Place celery root and parsnip in a steamer basket set over a pot of boiling water and cover pot. Steam vegetables until they are very tender, 15 to 20 minutes.

    Transfer vegetables to a food processor with cream, butter, salt and pepper and pulse until very smooth, about 1 minute. Season with salt and pepper.

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