Celery Root and Parsnip Puree
664

Celery Root and Parsnip Puree

This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

 

Celery Root and Parsnip Puree

1 medium to large celery root (also known as celeriac)
1-2 bags parsnips, depending on size of celery root
½ stick butter
salt and pepper to taste


Peel celery root and parsnips, and dice each about ½ʺ.

Place in a saucepot, and cover with water. Bring to a boil over medium-high heat, and reduce heat but maintain a boil.

Once the vegetables are fork-tender, drain them in a colander over a bowl, reserving the liquid.

Place the mixture in a food processor, and add butter. Process until smooth, adding a little cooking water if the mixture seems to be too thick.

Serve as a side dish or under any protein of choice.
 

 

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