How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pureed Celery Root, Parsnips and Potatoes?

You need 5 ingredients. The key ingredients include: 1 1-pound celery root (celeriac), trimmed, peeled, cut into 1/2-inch pieces, 1 pound parsnips, trimmed, peeled, cut into 1/2-inch pieces, 1 pound russet potatoes, peeled, cut into 1-inch pieces, 1 cup low-fat (1%) milk, and more.

Is Pureed Celery Root, Parsnips and Potatoes suitable as general?

Yes, Pureed Celery Root, Parsnips and Potatoes falls under the General category and is a great choice for this type of meal.

How do I store leftover Pureed Celery Root, Parsnips and Potatoes?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pureed Celery Root, Parsnips and Potatoes Recipe

Name: Pureed Celery Root, Parsnips and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1-pound celery root (celeriac), trimmed, peeled, cut into 1/2-inch pieces; 1 pound parsnips, trimmed, peeled, cut into 1/2-inch pieces; 1 pound russet potatoes, peeled, cut into 1-inch pieces; 1 cup low-fat (1%) milk; 1 tablespoon butter

Try this homemade Pureed Celery Root, Parsnips and Potatoes recipe the whole family will love. Made with celery, parsnips, potatoes and low-fat. Easy st…

This Pureed Celery Root, Parsnips and Potatoes relies on simple, everyday ingredients such as low-fat (1%) milk and butter. It comes together quickly and makes 4 servings, at about 154 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

1 1-pound celery root (celeriac), trimmed, peeled, cut into 1/2-inch pieces
1 pound parsnips, trimmed, peeled, cut into 1/2-inch pieces
1 pound russet potatoes, peeled, cut into 1-inch pieces
1 cup low-fat (1%) milk
1 tablespoon butter

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
154 kcal
Category
General

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Pureed Celery Root, Parsnips and Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions