CELERY ROOT AND PARSNIP PUREE
Provided by Jodi Liano
Categories Side Valentine's Day Vegetarian Quick & Easy High Fiber Root Vegetable Parsnip Fall Winter Low Cholesterol Advance Prep Required Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 2 servings
Number Of Ingredients 8
Steps:
- 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.
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