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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.
Photograph by Antonis Achilleos
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Photo: Celery Root and Parsnip Puree Recipe
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By Napa Valley DJ
San Diego, CA
on February 21, 2011
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Although easy to make, this was not the exactly the most flavorful. Tends to have a dash of bitterness that came from the celery root. Also a bit too soupy. With some additions in regards to seasoning this can be fine tuned to be an occasional addition to the home menu. To keep it healthy I did use Fat free sour cream, low-fat milk and margarine thus the soupy texture.
By sosadvertising_...
Matawan, 70
on February 10, 2011
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This was very good, easy to make, I only replaced 1/2 the milk with heavy cream to give it a little richness. Everybody loved it.
By Psychonaut
Silver Lake, OH
on November 29, 2010
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We love the light flavor the celery root brings to this. Extremely easy to make as well. This has quickly become one of our favorite side dishes.
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