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Celery Root and Parsnip Puree
- 1 cup 1/2-inch cubes peeled celery root
- 1 cup 1/2-inch cubes peeled parsnips
- 1 cup 3/4-inch cubes peeled russet potato
- Coarse kosher salt
- 1/4 cup half and half, warm
- 1 tablespoon reserved pink-peppercorn butter (from
- ; optional)
- Special Equipment: Potato ricer
Directions:View on Epicurious
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