CELERY ROOT AND PARSNIP PUREE
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.
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George Ernst
[email protected]I'm allergic to celery, so I substituted celeriac in this recipe. It turned out great!
Shadow Stalker
[email protected]This puree was a bit too sweet for my taste. I think I would have preferred it with less sugar.
Nancy Naki
[email protected]I've made this puree several times now, and it's always a hit. It's the perfect side dish for a holiday meal.
Zoqsie Skidmore
[email protected]This puree was a great way to use up some leftover celery root and parsnips. It was simple to make and very flavorful.
Ayan Azeem
[email protected]I'm not a big fan of celery root, but I actually really enjoyed this puree. The parsnips helped to balance out the flavor.
Vickie Ewing
[email protected]This puree was easy to make and very tasty. I especially liked the addition of nutmeg.
Harish Kolhi
[email protected]I followed the recipe exactly, but my puree turned out lumpy. I'm not sure what went wrong.
Devlyn Walkup
[email protected]This puree was a bit bland for my taste. I think it could have used more seasoning, or perhaps some fresh herbs.
Sheam Sk
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The puree was surprisingly flavorful and versatile. I've used it as a side dish, a dip, and even a spread for sandwiches.
Nayan Vai
[email protected]This puree was absolutely delicious! The flavors were spot-on, and the texture was smooth and creamy. I will definitely be making this again.
Mohamed Sumon
[email protected]I've made this puree several times now, and it's always a crowd-pleaser. It's so easy to make, and it's a great way to use up leftover celery root and parsnips. I also love that it can be made ahead of time, which makes it perfect for busy weeknights
Kasey Combs
[email protected]This puree was a delightful surprise! The celery root and parsnip flavors complemented each other perfectly, and the addition of cream and butter gave it a rich and velvety texture. I served it with roasted chicken and vegetables, and it was a hit wi