courtesy of Bon Appetit

This simple but satisfying dish full of slightly sweet parsnip and celery root chunks. It can be made ahead and just reheated before serving. Adding a potato or two would be fantastic too. The farmer who grew this Celeriac wants you to know that the thicker white roots are completely edible too! You just want to trim away the thinner, whispy ones and use a vegetable peeler on the skin.

Ingredients
4 tablespoons (1/2 stick) butter
1 cup chopped onion
2 pounds parsnips, peeled, cut into 1/2-inch cubes
1 1/4 pounds celery root (celeriac), trimmed, peeled, cut into 1/2-inch cubes (about 2 cups)
1 1/4 cups low-salt chicken broth
1/2 cup whipping cream
1/2 teaspoon ground nutmeg
1/2 cup minced fresh celery leaves

Method

1. Melt butter in heavy large skillet over medium-high heat. Add onion and sauté until almost tender, about 4 minutes (do not brown). Add parsnips and celery root and toss to coat. Add broth, whipping cream, and nutmeg and bring to boil. Reduce heat to medium. Cover tightly and simmer until parsnips and celery root are tender and liquid is almost absorbed, stirring occasionally and adding water by tablespoonfuls if mixture gets dry, about 10 minutes. Season to taste with salt and pepper. Stir in celery leaves. Transfer to bowl and serve.