Recipe courtesy of Brian Boitano
Mashed Parsnips and Celery Root - Pho Poi
Getting reviews...
- Level: Easy
- Total: 50 min
- Prep: 15 min
- Cook: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 177
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 2 g
- Sugar
- 11 g
- Protein
- 7 g
- Cholesterol
- 26 mg
- Sodium
- 592 mg
- Level: Easy
- Total: 50 min
- Prep: 15 min
- Cook: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 177
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 2 g
- Sugar
- 11 g
- Protein
- 7 g
- Cholesterol
- 26 mg
- Sodium
- 592 mg
Ingredients
Directions
- Put the celery root and parsnips into a medium pot and cover them with the milk. Bring to a simmer and let cook until the parsnips and celery root are tender and cooked through, about 30 minutes. Strain the vegetables from the pot, making sure to reserve 1 cup of the milk before discarding the remainder. Return the parsnips and celery root to the pot, add the butter and mash the ingredients with a potato masher. If you want a smoother texture, then blend in a food processor.
- Add in some of the reserved milk to lighten the consistency. Adjust the seasonings with salt and pepper and stir until well incorporated. Transfer to a serving bowl and serve.
