Celery Root and Parsnip Puree

Name: Celery Root and Parsnip Puree
Prep time: 45 min
Total time: 45 min
Yield: 2 serving(s)
Ingredients: 1 cup celery root, 1/2-inch cubes peeled; 1 cup parsnip, 1/2-inch cubes peeled; 1 cup russet potato, 3/4-inch cubes peeled; coarse kosher salt; 1/4 cup half-and-half, warm

Recipe by Queen Dana

Bon Appetit Feb 2011.

READY IN: 45mins

SERVES: 2

UNITS: US

INGREDIENTS

Nutrition

1

cup celery root, 1/2-inch cubes peeled
1

cup parsnip, 1/2-inch cubes peeled
1

cup russet potato, 3/4-inch cubes peeled
coarse kosher salt
¹⁄₄

cup half-and-half, warm

DIRECTIONS

special equipment.
Potato ricer.
Preparation.
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.