Puree of Parsnips (or Celery Root) and Potatoes

1. 1

   Peel the parsnip or celery root, and cut it into large chunks.

2. 2

   Do the same with the potato.

3. 3

   Boil both in lightly salted water to cover until tender.Drain (and remove, if necessary, excess potato).

4. 4

   Mash the root vegetable and potato together in the cooking pot, using either a hand masher or an immersion blender.

5. 5

   Add salt, butter, and cream to your liking.

6. 6

   *Baking potatoes, such as the russet, are best for mashing, but they are apt to be so huge when you buy them individually that youll probably use only half.

7. 7

   Since you want equal amounts of root vegetable and potato for this puree, just remove the additional potato after youve boiled it and use for another purpose.

8. 8

   Or make more of the dish than you need, and create a lovely soup with the leftovers.

* Per serving · 4 servings · Values may vary.

No additional tips available.