Celery root, potato & parsnip puree
Add some color and extra vitamins to the mashed potatoes this Thanksgiving!
Portion Size: 5 oz.
2 celery root bulbs, peeled and large diced
4 parsnips, peeled and large diced
4 Yukon gold potatoes, peeled and large diced
1 apple, peeled and diced
1 head garlic cloves, peeled
1 cup milk
3 T. butter
Salt and white pepper, to taste
Soak diced celery root in lemon water, while peeling and dicing remaining vegetables and apple.
Drain celery root and place with remaining diced vegetables and apple in large saucepan. Cover with salted water. Bring to a boil and simmer until soft. Drain.
Heat milk and butter to scalding.
Using a mixer, whip the vegetables and apple with the garlic.
Slowly add the milk and butter. Season with salt and white pepper to taste.