1 pound celeriac1/4 pound parsnips1/3 cup heavy cream1 Tbps unsalted butter1/2 tsp kosher salt
1/4 tsp black pepper
Remove end of celery root, then peel remaining and cut into 1-inch pieces. Peel and core parsnip, then cut into 1-inch pieces. Place celery root and parsnip in a steam basket and set over a pot of boiling water and cover pot. Steam vegetables until very tender, 15-20 minutes.
Transfer vegetables to a food processor with cream, butter, salt, and pepper, and pulse until very smooth, about 1 minute. Season with salt and pepper.
Adapted from Huffington Post
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This recipe was most recently featured in
Boston Organics Newsletter No. 07 of 2014.