Pureed Potatoes, Parsnips And Celeriac
serves 2-4
A nice alternative to straight-up mashed potatoes, this puree has the same heartiness but a spicier flavor from the parsnips and celeriac.
1 medium bulb celeriac
2 medium parsnips
2 medium Yukon gold potatoes
1 tablespoon kosher salt
2 cloves garlic, peeled
1 cup of cream
2 tablespoons unsalted butter
salt and pepper
prep: 15 minutes
total: 40 minutes
large saucepan
small saucepan
immersion blender (or food processor)
colander
1. Peel the celeriac, parsnips and potatoes. Cut them into small cubes. Put the vegetables in a large saucepan with enough water to cover and 1 tablespoon salt. Bring to a simmer and cook until the vegetables are all tender, 15-20 minutes.
2. Meanwhile, in a small saucepan, simmer the garlic cloves in with the cream. When they are very soft, after 5-7 minutes, puree the garlic and cream and set aside.
3. When the vegetables are done, drain in a colander. Using an immersion blender (or food processor), puree the vegetables with the cream and garlic. Fold the butter in and mix until it is melted. Season with salt and pepper.
2. Meanwhile, in a small saucepan, simmer the garlic cloves in with the cream. When they are very soft, after 5-7 minutes, puree the garlic and cream and set aside.
3. When the vegetables are done, drain in a colander. Using an immersion blender (or food processor), puree the vegetables with the cream and garlic. Fold the butter in and mix until it is melted. Season with salt and pepper.
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