Celery Root and Parsnip Mash

• 1-1/4 gal. celery root, peeled, 1/2-inch dice
• 3 qt. parsnips, peeled, cut into 1/2-inch dice
• 2-1/2 gal. vegetable broth
• - PHILADELPHIA Original Cream Cheese, softened
• 1-1/2 qt. half-and-half
• 2 tsp. salt
• 1 tsp. black pepper
• 2 cups leeks, small dice, sauteed
• 1 cup fresh chives, chopped

1. Cook celery root and parsnips in broth until crisp-tender; drain well, pressing out all liquid.
2. Place in 12-qt.
3. bowl of mixer fitted with paddle attachment (or place in 6-qt.
4. mixer bowl for trial recipe).
5. Beat on low speed until smooth.
6. Place cream cheese in large saucepan.
7. Add half-and-half, salt and pepper; cook on medium-low heat until cream cheese is melted and sauce is well blended, stirring constantly.
8. Add to celery mixture with leeks; mix well.
9. Sprinkle with chives.

celery root, parsnips, vegetable broth, cream cheese, salt, black pepper, leeks, fresh chives

Taken from www.kraftrecipes.com/recipes/celery-root-parsnip-mash-111574.aspx (may not work)