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.