Celery root, potato & parsnip puree

November 19, 2014

Add some color and extra vitamins to the mashed potatoes this Thanksgiving!


Portions: 12

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.


Please reload

Featured Posts

The elusive quince

December 3, 2018

Please reload

Recent Posts

December 3, 2018

October 18, 2017

June 29, 2017

June 1, 2017

March 26, 2017

Please reload

Follow me!
  • Black Facebook Icon
  • Black Twitter Icon
  • Black Pinterest Icon
  • Black Instagram Icon
Connect with me!
Linkedin logo

© 2018, Chef Alison Negrin, all rights reserved. Website designed by Linda Hansen, PaperlessVA.com