Celery root, potato & parsnip puree

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

Portions: 12

Portion Size: 5 oz.

Ingredients:

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

Directions:

  • 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.

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

© 2020, Chef Alison Negrin, all rights reserved. Website by Linda Hansen, PaperlessVA.com