courtesy of Bon Appetit, jodi LianoIngredients
1 cup 1/2-inch cubes peeled celery root
1 cup 1/2-inch cubes peeled parsnips
1 cup 3/4-inch cubes peeled russet potato
Coarse kosher salt, and fresh grated black pepper
1/4 cup half and half, warm
1 tablespoon butter Method
- Combine celery root, parsnips, and potato in large saucepan; add enough water to cover. Sprinkle generously with coarse salt. Bring to boil. Reduce heat to medium; cook until vegetables are very tender when pierced with sharp knife, about 20 minutes. Drain well. Return vegetables to pan and place over medium heat, stirring constantly until moisture evaporates, 2 to 3 minutes.
- Working in batches if necessary, spoon vegetables into potato ricer; press into microwave-safe medium bowl. Add warm half and half and pink-peppercorn butter, if desired. mash until smooth. Season with coarse salt and black pepper. DO AHEAD: Can be made 1 hour ahead. Rewarm in microwave until heated through.