Celery Root And Parsnip Puree
- 1 cup celery root, 1/2-inch cubes peeled
- 1 cup parsnip, 1/2-inch cubes peeled
- 1 cup russet potato, 3/4-inch cubes peeled
- coarse kosher salt
- 1/4 cup half-and-half, warm
- special equipment.
- Potato ricer.
- Preparation.
- Combine celery root, parsnips, and potato in large saucepan; add enough water to cover. Sprinkle generously with coarse salt. Bring to boil. Reduce heat to medium; cook until vegetables are very tender when pierced with sharp knife, about 20 minutes. Drain well. Return vegetables to pan and place over medium heat, stirring constantly until moisture evaporates, 2 to 3 minutes.
- Working in batches if necessary, spoon vegetables into potato ricer; press into microwave-safe medium bowl. Add warm half and half and pink-peppercorn butter, if desired. Mash until smooth. Season with coarse salt and black pepper. DO AHEAD Can be made 1 hour ahead. Rewarm in microwave until heated through.
celery root, russet potato, coarse kosher salt
Taken from www.food.com/recipe/celery-root-and-parsnip-puree-467017 (may not work)