Purée of Parsnips (or Celery Root) and Potatoes

Name: Purée of Parsnips (or Celery Root) and Potatoes
Ingredients: 1 large parsnip, or an equivalent sized portion of a large celery root; 1 equal-sized mealy baking potato*; Salt; 2 teaspoons butter; A little heavy cream

December 9, 2011

Either of these flavorful, earthy root vegetables blends with potatoes to make a beautiful accompaniment to so many saucy dishes. And what could be simpler? You cook the two together and mash them with a little butter and cream, and they’re ready.

Recipe notes

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