Pureed Celery Root, Parsnips And Potatoes
Serves: 4
Estell Schumm
1 January 1970
Based on User reviews:
43
Spice
46
Sweetness
54
Sourness
48
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Milk (low-fat 1%)1 tbsp
ButterDirections:
1
Cook celery root and parsnips in large pot of boiling salted water until beginning to soften, about 10 minutes
2
Add potatoes; cover and cook until all vegetables are tender, about 20 minutes longer
3
Drain well
4
Transfer vegetables to processor
5
Add milk; puree until almost smooth
6
Return puree to same pot; stir over medium heat until heated through
7
Season with salt and pepper
8
Mix in butter
9
Transfer to bowl; serve
10
Cook celery root and parsnips in large pot of boiling salted water until beginning to soften, about 10 minutes
11
Add potatoes; cover and cook until all vegetables are tender, about 20 minutes longer
12
Drain well
13
Transfer vegetables to processor
14
Add milk; puree until almost smooth
15
Return puree to same pot; stir over medium heat until heated through
16
Season with salt and pepper
17
Mix in butter
18
Transfer to bowl; serve