Celery Root And Parsnip Puree

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 2
• 1 cup celery root, 1/2-inch cubes peeled
• 1 cup parsnip, 1/2-inch cubes peeled
• 1 cup russet potato, 3/4-inch cubes peeled
• coarse kosher salt
• 1/4 cup half-and-half, warm

Recipe

• 1 special equipment.
• 2 potato ricer.
• 3 preparation.
• 4 combine celery root, parsnips, and potato in large saucepan; add enough water to cover. sprinkle generously with coarse salt. bring to boil. reduce heat to medium; cook until vegetables are very tender when pierced with sharp knife, about 20 minutes. drain well. return vegetables to pan and place over medium heat, stirring constantly until moisture evaporates, 2 to 3 minutes.
• 5 working in batches if necessary, spoon vegetables into potato ricer; press into microwave-safe medium bowl. add warm half and half and pink-peppercorn butter, if desired. mash until smooth. season with coarse salt and black pepper. do ahead can be made 1 hour ahead. rewarm in microwave until heated through.