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Celery Root and Parsnip Puree


Celery Root and Parsnip Puree Recipe

Ingredients:
  • 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:
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Rank

35.7700080364


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