Description
The sweetness of the parsnips and the “herbiness” of the celeriac make this puree a welcome stand-in when you are tired of plain old mashed potatoes.
Ingredients
Scale
- 1.5 pounds total of parsnips and celeriac (celery root)
- 4 cloves of garlic, unpeeled
- 1 tablespoon olive oil
- 1 tablespoon honey
- 2 tablespoons unsalted butter, melted
- 2 tablespoons cream, milk, stock or other liquid
- Salt and pepper to taste
- Parsley for garnish
Instructions
- Preheat your oven to 400 degrees F. Peel and trim the parsnips and celeriac and cut into uniform sized chunks (about 1-inch size). Combine the parsnips, celeriac, garlic cloves, olive oil and honey in a large bowl and toss until well coated.
- Arrange vegetables in a single layer on a rimmed baking sheet. Roast for 30 to 40 minutes, stirring about halfway through, or until vegetables are easily pierced with a fork. Remove from oven and peel the garlic cloves.
- In a food processor, combine parsnips, celeriac, garlic, and butter. Pulse to a course consistency (about 6 to 8 pulses), then run the processor and drizzle in the cream, milk, stock or other liquid until you achieve your desired puree consistency.
- Add salt and pepper to taste, and garnish with parsley before serving.
Notes
I recommend getting one celeriac, and then enough parsnips to make it to 1.5 pounds. You can also omit the celeriac and make this puree completely from parsnips.
You will need to peel the celeriac with a knife. Start by cutting the top and bottom of the celeriac so it sits on your cutting board without wobbling. Then use your knife to cut off strips of the peel from top to bottom until you have removed all the peel. Don’t worry if you end up taking off a fair amount of flesh of the celeriac, it’s bound to happen.