New Roots Organics
Organic Recipes > Salad or Side > Celery Root and Parsnip Puree



Celery Root and Parsnip Puree (Serves 2)
courtesy of Bon Appetit, jodi Liano

Ingredients
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
  1. 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.
  2. 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.






 
Why New Roots?
We can give you reasons until apples grow out of our ears. Check out our top 6 reasons for New Roots.
 
 
Hungry For Good Health?
Start eating better next week.
sign up today!
 
 
Site of the Week
Sky Valley Farm hens are moved every 5 days through their certified organic pasture, and have constant access to healthy forage. This is important not only in the health of their hens, but also in the nutritional value of their eggs. Check out this quick video they just posted on their Facebook page! https://www.facebook.com/plugins/video.php?href=https%3A%2F%2Fwww.facebook.com%2F208504032636980%2Fvideos%2F2336721919683178%2F&show_text=1&width=476