Recipe by Ginsugirl
These are two vegetables that are usually dead cheap at the market, but not enough people know what to do with them. The parsnips can be peeled and cut just like carrots, but the tough skin and larger size of the celery root (aka celeraic) requires a big knife. This is a favourite in my home, where we serve it as a substitute for mashed potatoes. I like a coarse mash and use a regular potato masher, but you can use a stick blender for a smoother purée.
- 1 tablespoon oil
- 1 large onion, chopped
- 2 garlic cloves, peeled and sliced
- 1 lb parsnip, peeled and coarsely chopped
- 1 celery root, peeled and coarsely chopped
- 3 cups water (or enough to just cover vegetables) or 3 cups broth (or enough to just cover vegetables)
- salt and pepper, to taste
- 2 tablespoons butter
- optional seasonings could be bay leaves or thyme or caraway seeds or even curry
Directions See How It's Made
- Saute the onions in the first tbsp of butter or oil in a large, heavy pot, until just soft, not browned. add any spices, and the garlic, sautee one minute longer. add the parsnips and celery root, the cover with the liquid. Simmer over medium heat until vegetables are very tender, about 30 minutes. Remove bay leaves, if using. Drain, reserving liquid. Return solids to pot and mash. Add cooking liquid to desired consistency. Stir in butter, adjust seasonings.