Pureed Potatoes, Parsnips And Celeriac
serves 2-4
Recipe from cookthink
A nice alternative to straight-up mashed potatoes, this puree has the same heartiness but a spicier flavor from the parsnips and celeriac.
ingredients
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
timer
prep: 15 minutes
total: 40 minutes
tools
large saucepan
small saucepan
immersion blender (or food processor)
colander
instructions
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.
