Celery Root and Parsnip Puree |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Ingredients:
1 cup 1/2-inch cubes peeled celery root |
1 cup 1/2-inch cubes peeled parsnips |
1 cup 3/4-inch cubes peeled russet potato |
coarse kosher salt |
1/4 cup half and half, warm |
1 tablespoon reserved pink-peppercorn butter (from pan-seared strip steak recipe ; optional) |
Directions:
1. 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.
2. 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.
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