Parsnip and Celery Root Mash
photo by Bergy
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 14.79 ml oil
- 1 large onion, chopped
- 2 garlic cloves, peeled and sliced
- 453.59 g parsnip, peeled and coarsely chopped
- 1 celery root, peeled and coarsely chopped
- 709.77 ml water (or enough to just cover vegetables) or 709.77 ml broth (or enough to just cover vegetables)
- salt and pepper, to taste
- 29.58 ml butter
- caraway seeds or even curry
directions
- 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.
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RECIPE SUBMITTED BY
I am a chef; I have interests in art, architecture, chemistry and history. I also like to shop, boss people around and make lists compulsively, so this was a natural choice of careers. I'm also a complete food nerd and book-junkie, so you can guess what fills my shelves.