Best 2 Celery Root And Parsnip Puree Recipes
Celery root and parsnip puree is a delicious and versatile dish that can be enjoyed as a side dish or a main course. It is simple to make and can be tailored to your own taste preferences. The celery root and parsnips are roasted until caramelized and then puréed with cream, butter, and spices. The result is a smooth and creamy puree that is packed with flavor. This dish is a great way to use up leftover celery root and parsnips, and it is also a good source of vitamins and minerals.
Check out the recipes below so you can choose the best recipe for yourself!
CELERY ROOT AND PARSNIP PUREE
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Peel and chop 1 pound celery root and 1 pound parsnips; cook in salted boiling water until tender, about 20 minutes. Drain, then puree in a blender with 1 cup milk, 2/3 cup sour cream and 2 tablespoons butter. Season with salt and pepper.
CELERY ROOT AND PARSNIP PUREE
Provided by Jodi Liano
Categories Side Valentine's Day Vegetarian Quick & Easy High Fiber Root Vegetable Parsnip Fall Winter Low Cholesterol Advance Prep Required Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 2 servings
Number Of Ingredients 8
Steps:
- 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.
- 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.
Tips:
- Choose the right celery root and parsnips: Look for firm, unblemished vegetables that are about the same size. This will ensure that they cook evenly.
- Peel the vegetables before cooking: The skin of celery root and parsnips can be tough, so it's best to peel them before cooking. Use a sharp knife to remove the skin, or use a vegetable peeler.
- Cook the vegetables until they are tender: Celery root and parsnips should be cooked until they are tender, but not mushy. This will take about 15-20 minutes in a pot of boiling water, or about 30 minutes in a steamer.
- Use a food processor or blender to puree the vegetables: Once the vegetables are cooked, use a food processor or blender to puree them until smooth. You can add a little milk or cream to make the puree creamier, if desired.
- Season the puree to taste: Season the puree with salt, pepper, and other herbs and spices to taste. You can also add a little butter or olive oil for extra flavor.
Conclusion:
Celery root and parsnip puree is a delicious and versatile dish that can be served as a side dish, appetizer, or even a main course. It's a great way to use up leftover vegetables, and it's also a good source of vitamins and minerals. With its creamy texture and earthy flavor, celery root and parsnip puree is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love