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.
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
George Ernst
g83@hotmail.comI'm allergic to celery, so I substituted celeriac in this recipe. It turned out great!
Shadow Stalker
s23@hotmail.frThis puree was a bit too sweet for my taste. I think I would have preferred it with less sugar.
Nancy Naki
nancyn@hotmail.comI'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
s-z@gmail.comThis puree was a great way to use up some leftover celery root and parsnips. It was simple to make and very flavorful.
Ayan Azeem
ayan.azeem42@hotmail.co.ukI'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
e-vickie@yahoo.comThis puree was easy to make and very tasty. I especially liked the addition of nutmeg.
Harish Kolhi
harish@yahoo.comI followed the recipe exactly, but my puree turned out lumpy. I'm not sure what went wrong.
Devlyn Walkup
walkup_d@yahoo.comThis puree was a bit bland for my taste. I think it could have used more seasoning, or perhaps some fresh herbs.
Sheam Sk
s_s@hotmail.co.ukI 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
v_n@hotmail.comThis 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
s.m59@gmail.comI'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
kcombs@yahoo.comThis 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