Celery and Parsnip Root Puree
Votes: 3
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
A healthier and lighter alternative to mashed potatoes that's a perfect addition to an already overflowing holiday dinner. Take equal parts celery root and parsnips, boil them, and blend them together, adding the traditional mashed potato dressing: sour cream, milk, and butter. The mashed potatoes are airy, creamy, and have a pleasant, subtle celery flavor.
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Recipe:
Peel and chop 1 lb (450 g) of celery root and 1 lb (450 g) of parsnips; cook in salted boiling water until tender, about 20 minutes. Drain, then puree the vegetables in a blender with 1 cup (1/4 cup) milk, 2/3 cup (2/3 cup) sour cream, and 2 tablespoons (2 tablespoons) butter. Season with salt and pepper to taste.
Recipes with similar ingredients: celery root, parsnip root, milk, sour cream
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