Recipe courtesy of Food Network Kitchen
Save Recipe Print
Celery Root and Parsnip Puree
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Directions

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

Best of Food Network 6 Videos

Get the Recipe

Giant Crunchy Taco Wrap 00:35

This Mexican fast-food favorite is big enough to share!

Similar Topics:

IDEAS YOU'LL LOVE

Roasted Parsnips and Carrots

Recipe courtesy of Ina Garten

Beef Stew with Root Vegetables

Recipe courtesy of Ree Drummond

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Recipe courtesy of Giada De Laurentiis

Oven-Roasted Root Vegetables

Recipe courtesy of Food Network Kitchen

Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

Garlic-Roasted Chicken and Root Vegetables

Recipe courtesy of Giada De Laurentiis

Stuffed Cabbage

Recipe courtesy of Ina Garten

Winter Slaw

Recipe courtesy of Ina Garten

Browse Reviews By Keyword