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STEP BY STEP: Preparing Root Vegetables
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Celery Root: Using chef's knife, trim top and bottom so vegetable rests flat on work surface, then cut away thick, knobby skin in wide swaths.
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Turnips: Using chef's knife, trim top and bottom, then use vegetable peeler to remove thin skin.
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Parsnips: Divide tapered end from bulky top and halve top end lengthwise. Remove fibrous core by carefully cutting V-shaped channel down center of parsnip.
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Potatoes:. Rinsing peeled, sliced potatoes in several changes of water removes excess starch and prevents gumminess once the potatoes are cooked and mashed.
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Melt butter in large saucepan over medium heat. When foaming subsides, add root vegetables and cook, stirring occasionally, until butter is browned and vegetables are dark brown and caramelized, 10 to 12 minutes. (If after 4 minutes vegetables have not started to brown, increase heat to medium-high.).
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Add potatoes, broth, and 1/4 teaspoon salt and stir to combine. Cook, covered, over low heat (broth should simmer gently; do not boil), stirring occasionally, until potatoes fall apart easily when poked with fork and all liquid has been absorbed, 25 to 30 minutes. (If liquid does not gently simmer after a few minutes, increase heat to medium-low.) Remove pan from heat; remove lid and allow steam to escape for 2 minutes.
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Gently mash potatoes and root vegetables in saucepan with potato masher (do not mash vigorously). Gently fold in warm half-and-half and chives. (If potatoes are too thick, add 1 to 2 tablespoons additional half-and-half.) Season with salt and pepper to taste; serve immediately.
