Celery Root And Parsnip Puree Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CELERY ROOT AND PARSNIP PUREE



Celery Root and Parsnip Puree image

Provided by Jodi Liano

Categories     Side     Valentine's Day     Vegetarian     Quick & Easy     High Fiber     Root Vegetable     Parsnip     Fall     Winter     Low Cholesterol     Advance Prep Required     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 2 servings

Number Of Ingredients 8

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)
Special Equipment
Potato ricer

Steps:

  • 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.
  • 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.

CELERY ROOT AND PARSNIP PUREE



Celery Root and Parsnip Puree image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0

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.

CELERY ROOT PUREE



Celery Root Puree image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 4

1 1/2 pounds celery root (2 to 3), peeled and cut into 1-inch cubes
4 cups whole milk
Kosher salt
Pinch freshly grated nutmeg

Steps:

  • Place the celery root in a large pot and cover it with the milk by a few inches. (You may not need to use all the milk.) Add a few pinches of salt along with some freshly grated nutmeg. Bring to a gentle boil and simmer until the celery root is fork tender, 20 to 30 minutes. Drain, reserving about 1/4 cup milk, then return the celery root to the pot.
  • Place the pot over medium heat and let the celery root dry out for a minute or 2. Add the reserved milk and mash or puree using a potato masher or blender until very smooth. Check for seasoning, adding more salt if necessary.

CELERY-ROOT PUREE



Celery-Root Puree image

Last Thanksgiving, Susy Davidson, food editor of Food & Wine magazine, prepared this wonderful celery-root puree in the microwave oven. This cooking method makes for a richer-tasting puree.

Provided by Patricia Wells

Categories     side dish

Time 30m

Yield Six to eight servings

Number Of Ingredients 4

3 medium celery roots (each weighing about 1 pound), peeled and cubed into about 1/2-inch squares
2 tablespoons unsalted butter
3 tablespoons heavy cream
Salt to taste

Steps:

  • Place the celery root in a baking dish, dot with the butter and cover. Microwave at high - stirring once -until the celery root is soft and gives no resistance when pierced with a fork, about 20 to 25 minutes.
  • Transfer the celery root to the bowl of a food processor. Add the cream and process until smooth. Taste for seasoning. (This can be prepared ahead earlier in the day and reheated.)

Nutrition Facts : @context http, Calories 69, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 157 milligrams, Sugar 1 gram, TransFat 0 grams

PUREED CELERY ROOT, PARSNIPS AND POTATOES



Pureed Celery Root, Parsnips and Potatoes image

Categories     Dairy     Potato     Vegetable     Side     Christmas     Thanksgiving     Vegetarian     Root Vegetable     Parsnip     Fall     Winter     Healthy     Bon Appétit

Yield Serves 6

Number Of Ingredients 5

1 1-pound celery root (celeriac), trimmed, peeled, cut into 1/2-inch pieces
1 pound parsnips, trimmed, peeled, cut into 1/2-inch pieces
1 pound russet potatoes, peeled, cut into 1-inch pieces
1 cup low-fat (1%) milk
1 tablespoon butter

Steps:

  • Cook celery root and parsnips in large pot of boiling salted water until beginning to soften, about 10 minutes. Add potatoes; cover and cook until all vegetables are tender, about 20 minutes longer. Drain well. Transfer vegetables to processor. Add milk; puree until almost smooth. Return puree to same pot; stir over medium heat until heated through. Season with salt and pepper. Mix in butter. Transfer to bowl; serve.

PARSNIP & CELERY ROOT BISQUE



Parsnip & Celery Root Bisque image

Here's a simple yet elegant soup for fall and winter. Everyone enjoys the smooth texture and earthy veggies. For a colorful garnish, sprinkle on chives and pomegranate seeds.-Merry Graham, Newhall, California

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

2 tablespoons olive oil
2 medium leeks (white portion only), chopped (about 2 cups)
1-1/2 pounds parsnips, peeled and chopped (about 4 cups)
1 medium celery root, peeled and cubed (about 1-1/2 cups)
4 garlic cloves, minced
6 cups chicken stock
1-1/2 teaspoons salt
3/4 teaspoon coarsely ground pepper
1 cup heavy whipping cream
2 tablespoons minced fresh parsley
2 teaspoons lemon juice
2 tablespoons minced fresh chives
Pomegranate seeds, optional

Steps:

  • In a large saucepan, heat oil over medium-high heat; saute leeks 3 minutes. Add parsnips and celery root; cook and stir 4 minutes. Add garlic; cook and stir 1 minute. Stir in stock, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 25-30 minutes., Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan. Stir in cream, parsley and lemon juice; heat through. Serve with chives and, if desired, pomegranate seeds.

Nutrition Facts : Calories 248 calories, Fat 15g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 904mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 6g protein.

CELERY ROOT PUREE



Celery Root Puree image

I joke that celery root tastes like celery if celery actually tasted good; for the most part, this is true. The flavor is quite mild and pleasant, and the texture is somewhat similar to mashed potatoes. This simple puree is a very versatile side dish, but the tasty root will also work sliced thin and layered in a gratin, either with or without potatoes. I hope you give this great fall and winter vegetable a try soon.

Provided by Chef John

Categories     Side Dish     Vegetables

Time 30m

Yield 6

Number Of Ingredients 6

1 large celery root, peeled and cut into chunks
1 lemon, juiced, divided
kosher salt to taste
⅓ cup heavy whipping cream
2 tablespoons butter
1 pinch cayenne pepper, or to taste

Steps:

  • Place celery root, 1/2 of the lemon juice, and kosher salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.
  • Blend celery root, cream, and butter in a blender until smooth. Push puree into a bowl through a fine-mesh strainer with a wooden spoon or spatula until puree is completely smooth. Drizzle remaining lemon juice into puree and season with salt and cayenne pepper.

Nutrition Facts : Calories 139.4 calories, Carbohydrate 14.7 g, Cholesterol 28.3 mg, Fat 9.2 g, Fiber 3.3 g, Protein 2.5 g, SaturatedFat 5.6 g, Sodium 232.9 mg, Sugar 2.2 g

PARSNIP AND CELERY ROOT MASH



Parsnip and Celery Root Mash image

These are two vegetables that are usually dead cheap at the market, but not enough people know what to do with them. The parsnips can be peeled and cut just like carrots, but the tough skin and larger size of the celery root (aka celeraic) requires a big knife. This is a favourite in my home, where we serve it as a substitute for mashed potatoes. I like a coarse mash and use a regular potato masher, but you can use a stick blender for a smoother purée.

Provided by Ginsugirl

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon oil
1 large onion, chopped
2 garlic cloves, peeled and sliced
1 lb parsnip, peeled and coarsely chopped
1 celery root, peeled and coarsely chopped
3 cups water (or enough to just cover vegetables) or 3 cups broth (or enough to just cover vegetables)
salt and pepper, to taste
2 tablespoons butter
caraway seeds or even curry

Steps:

  • Saute the onions in the first tbsp of butter or oil in a large, heavy pot, until just soft, not browned. add any spices, and the garlic, sautee one minute longer. add the parsnips and celery root, the cover with the liquid. Simmer over medium heat until vegetables are very tender, about 30 minutes. Remove bay leaves, if using. Drain, reserving liquid. Return solids to pot and mash. Add cooking liquid to desired consistency. Stir in butter, adjust seasonings.

CELERY ROOT AND PARSNIP PUREE



Celery Root and Parsnip Puree image

Make and share this Celery Root and Parsnip Puree recipe from Food.com.

Provided by Queen Dana

Categories     < 60 Mins

Time 45m

Yield 2 serving(s)

Number Of Ingredients 5

1 cup celery root, 1/2-inch cubes peeled
1 cup parsnip, 1/2-inch cubes peeled
1 cup russet potato, 3/4-inch cubes peeled
coarse kosher salt
1/4 cup half-and-half, warm

Steps:

  • special equipment.
  • Potato ricer.
  • Preparation.
  • 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.
  • 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.

Nutrition Facts : Calories 179.7, Fat 4, SaturatedFat 2.3, Cholesterol 11.2, Sodium 101.5, Carbohydrate 33.5, Fiber 6.3, Sugar 5.1, Protein 4.4

CELERY ROOT-PARSNIP LATKES



Celery Root-Parsnip Latkes image

Noah Bernamoff serves his classic latkes at Mile End Deli in Brooklyn all year long. At Hanukkah, he breaks out the variations. Celery root and parsnip replace potato in this version, the sweetness of the parsnips tempered by the grassiness of the celery root. Mr. Bernamoff suggests topping these with horseradish cream.

Provided by Melissa Clark

Categories     dinner, quick, main course

Time 30m

Yield About 4 dozen latkes

Number Of Ingredients 9

1 pound celery root, peeled and grated
1 pound parsnips, peeled and grated
1 medium onion, peeled and grated
1 1/4 cups matzo meal
3/4 cup chopped Italian parsley
5 large eggs
1 tablespoon kosher salt, more for serving
3/4 teaspoon cracked black pepper
Safflower oil

Steps:

  • Place grated celery root, parsnips and onion in a large bowl. Sprinkle in matzo meal and toss mixture together with your hands. Add parsley, eggs, salt and pepper and combine again using your hands until ingredients are incorporated.
  • Heat 2 tablespoons oil in a large sauté pan over medium-high. Take a heaping tablespoon of the mixture and flatten between your palms. Fry latkes, without moving them, for 4 to 5 minutes, checking that they don't over-brown. (You should be able to fry them in batches of 11 to 12, depending on pan size.) Flip latkes, turn heat down to medium-low and fry another 4 minutes, or until well browned and tender. Transfer to a baking sheet lined with paper towels. Sprinkle with additional salt. Serve warm.

Nutrition Facts : @context http, Calories 29, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 68 milligrams, Sugar 1 gram, TransFat 0 grams

More about "celery root and parsnip puree recipes"

PARSNIP AND CELERY ROOT PURéE - A FAMILY FEAST®
parsnip-and-celery-root-pure-a-family-feast image
2015-01-02 2 cups vegetable stock (may also use water instead for a lighter taste but we recommend using vegetable stock) 1¾ cups heavy cream Copy …
From afamilyfeast.com
Reviews 2
Estimated Reading Time 4 mins
Servings 6-10
Total Time 50 mins
  • Add celery root, parsnips, potato and salt. Cook stirring often to slightly brown and cook vegetables, about 15 minutes.
  • Add whole thyme, pepper and stock and cover. Simmer covered for about 15 minutes or until tender.


CELERY ROOT AND PARSNIP PUREE RECIPE | BON APPéTIT
2009-11-18 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 …
From bonappetit.com
Servings 2
  • 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.
  • 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.


CELERY ROOT AND PARSNIP PUREE FOOD- WIKIFOODHUB
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.
From wikifoodhub.com


CELERY AND APPLE RECIPES - THERESCIPES.INFO
apples, pears, carrots, kohlrabi, shallots, cauliflower, fennel, celery, cucumbers, scallions, sweet potatoes, Swiss chard stems, Brussels sprouts or parsnips ¼ cup extra-virgin olive oil, plus more as needed 1 lemon, finely zested and juiced (about 2 tbs ...
From therecipes.info


CELERY ROOT AND PARSNIP PUREE RECIPE | EAT YOUR BOOKS
Celery root and parsnip puree from Mr. Sunday's Soups by Lorraine Wallace. Shopping List; Ingredients; Notes (1) Reviews (0) leeks; chicken broth; parsnips; celery root; Where’s ...
From eatyourbooks.com


CELERY ROOT AND PARSNIP PUREE | RECIPE | PUREED FOOD RECIPES, …
Oct 20, 2014 - For some, omitting mashed potatoes from a Thanksgiving feast is sacrilege. But if you're looking to save more than 100 calories, swapping out the creamy side
From pinterest.ca


CELERY ROOT PUREE RECIPE - MICHAEL ALLEMEIER | FOOD & WINE
Directions. In a large saucepan, combine the celery roots with the cream and water and bring to a boil. Cover and simmer over moderately low heat until …
From foodandwine.com


CELERY ROOT RECIPES | MARTHA STEWART
View Recipe. this link opens in a new tab. Crisp Granny Smith apples and celery root are cut into matchsticks and tossed in a dressing of cider vinegar, sugar, Dijon mustard, and fresh parsley. Pair this flavorful side dish with salmon or roast beef.
From marthastewart.com


CELERY ROOT PUREE - KETO-FRIENDLY SIDE DISH | GREEDY GOURMET
2021-01-18 Drain the celeriac, then pop the vegetable back into the pot over a low heat for a minute or so to remove the excess moisture. Tip the celeriac, along with the butter and mascarpone cheese, into a food processor and blitz until smooth. Season to taste and serve immediately as a side dish to a main meal. Enjoy!
From greedygourmet.com


CELERY ROOT PARSNIP PUREE - FEED YOUR SOUL TOO
2013-11-08 Place the celery root and parsnips in a food processor with a 1/4 cup of the reserved cooking liquid. Begin to process and add the strained milk mixture a little at a time. It will take 2 or 3 batches to purée the whole mixture. Keep adding the reserved liquid and milk until it is all used. Add slowly so you don’t make the purée to smooth. Season with salt and pepper to …
From feedyoursoul2.com


CELERY ROOT AND PARSNIP PUREE | RECIPE | PARSNIP PUREE, PARSNIP …
Nov 19, 2016 - Celery Root and Parsnip Puree Recipe. Nov 19, 2016 - Celery Root and Parsnip Puree Recipe. Nov 19, 2016 - Celery Root and Parsnip Puree Recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. …
From pinterest.com


CELERY ROOT AND POTATO AND PARSNIP PUREE RECIPE RECIPE
Learn how to cook great Celery root and potato and parsnip puree recipe . Crecipe.com deliver fine selection of quality Celery root and potato and parsnip puree recipe recipes equipped with ratings, reviews and mixing tips. Get one of our Celery root and potato and parsnip puree recipe recipe and prepare delicious and healthy treat for your ...
From crecipe.com


CELERY ROOT AND PARSNIP PUREE — WILD HART AYURVEDA
Skip to Content Open Menu Close Menu Close Menu
From wildhartayurveda.com


CREAMY CELERY ROOT & PARSNIP MASH — ZESTFUL KITCHEN
2020-12-07 Add celery root and cook, partially covered, 10 minutes. Add potatoes and parsnips and continue to cook, partially covered until vegetables are fork-tender, 15–20 minutes more. Drain vegetables and pass through a ricer into now empty pot (or mash with a potato masher until smooth). Cook mashed vegetables over medium heat, stirring constantly ...
From zestfulkitchen.com


CELERY ROOT AND PARSNIP PURéE - BIGOVEN.COM
1/4 pound parsnips 1/3 cup heavy cream ; or vegetable stock 1 tablespoon unsalted butter ; or 1/2 tablespoon avocado
From bigoven.com


CELERY ROOT AND PARSNIP PUREE | POPSUGAR FITNESS
2012-11-07 Healthy Living; Celery Root and Parsnip Puree. November 7, 2012 by Leta Shy by Leta Shy
From popsugar.com


CELERY ROOT AND PARSNIP PUREE – RECIPES NETWORK
2012-12-22 Step 1. 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.
From recipenet.org


CELERY ROOT PUREE WITH BALSAMIC ROASTED BEETS AND PEARL ONIONS
2016-01-10 Preheat the oven to 400 degrees fahrenheit. If using a jar/can of pearl onions, drain and rinse. If using fresh pearl onions, soak in a bowl of warm water for 5 minutes to loosen the skin. Using a pairing knife, cut off the ends and remove the outer skin. Place onto a large baking sheet and set aside.
From downshiftology.com


KRIPALU RECIPE: CELERY ROOT AND PARSNIP PUREE | KRIPALU
2020-11-17 In a large saucepan add celery root and parsnips and just enough water to cover the vegetables. Add a pinch of salt, cover, and bring to a boil. Once boiling, remove the lid and reduce to a simmer. Continue to cook for 10–15 minutes or until the vegetables are fork-tender.
From kripalu.org


CELERY ROOT AND PARSNIP PUREE | RECIPE | IDEAL PROTEIN RECIPES, …
Oct 20, 2014 - For some, omitting mashed potatoes from a Thanksgiving feast is sacrilege. But if you're looking to save more than 100 calories, swapping out the creamy side
From pinterest.com


HOW TO MAKE PARSNIP AND CELERY ROOT PUREE - CHICAGO SUN-TIMES
2022-01-05 While the garlic is roasting, peel the parsnips and celery root. Cut in 1/2- to 3/4-inch pieces and place in a pot. Pour in the 3 cups chicken stock and add the thyme. Bring the stock to a boil, then cover the pot and simmer over medium-low heat until the vegetables are very tender, about 25 minutes.
From chicago.suntimes.com


PUREED CELERY ROOT, PARSNIPS AND POTATOES RECIPE
Cook celery root and parsnips in large pot of boiling salted water till beginning to soften, about 10 min. Add in potatoes; cover and cook till all vegetables are tender, about 20 min longer. Drain well. Transfer vegetables to processor. Add in lowfat milk; puree till almost smooth. Return puree to same pot; stir over medium heat till heated ...
From cookeatshare.com


CELERY ROOT AND PARSNIP PUREE RECIPE
Celery root and parsnip puree recipe. Learn how to cook great Celery root and parsnip puree . Crecipe.com deliver fine selection of quality Celery root and parsnip puree recipes equipped with ratings, reviews and mixing tips. Get one of our Celery root and parsnip puree recipe and prepare delicious and healthy treat for your family or friends ...
From crecipe.com


CELERY ROOT PUREE RECIPE - CREATE THE MOST AMAZING DISHES
Weight Watchers Chicken Vegetable Soup Recipe Chicken Soup In Pressure Cooker Eating Well Lentil Soup Recipe
From recipeshappy.com


CELERY ROOT, PARSNIP & POTATO PUREE WITH BUTTERED LEEKS RECIPE ...
In a large saucepan, cover the celery root, parsnips, potato, bay leaves, and garlic with 1 inch of water. Bring to a boil over medium-high heat. Season the vegetables with salt and cook until tender, about 20 minutes. Drain the vegetables. Discard the bay leaves. Step 2 Transfer the vegetables to a food processor. Add the milk and 4 tbsp. butter.
From rachaelraymag.com


CELERIAC PURéE RECIPE - RAYMOND BLANC OBE
Preparation 10 Mins. rb-icon-time. Cooking Time 20 Mins. The sweet, nutty taste of celeriac purée is a great alternative to a side of mashed potato. In France, we also use it as the basis of a rémoulade. Celeriac is available all year round, but it's at its best from September to April. Choose a firm, heavy one and use a potato peeler to ...
From raymondblanc.com


CELERY ROOT AND TURNIP PUREE RECIPE - FOOD & WINE
Step 1 In a large saucepan, add the celery root and turnips and just enough cold water to cover; bring to a boil. Stir in 3 tablespoons of the unsalted butter and 2 teaspoons of salt. Reduce the...
From foodandwine.com


PARSNIP AND CELERY ROOT PURéE - JSONLINE.COM
2018-01-19 Combine parsnips and celery root with the chicken stock in a large saucepan. Season with salt, place over medium heat and bring to a simmer. Cover and simmer about 20 to 25 minutes, until ...
From jsonline.com


CELERIAC & PARSNIP MASH RECIPE | EATINGWELL
Bring both saucepans to a boil over medium-high heat. Reduce heat to low, cover, and simmer gently until the vegetables are very tender when pierced with a fork, about 20 minutes for the potato and 30 to 40 minutes for the celeriac and parsnips. Step 2 When the potato is tender, drain and transfer to a large bowl. Mash with a potato masher.
From eatingwell.com


RED WINE BRAISED SHORT RIBS WITH PARSNIP CELERY ROOT PUREE
2019-01-19 Add the red wine and use a wooden spoon to scrape up all the bits stuck to the bottom of the pan. Add the water, bay leaves and thyme, then bring up to a boil. Place the short ribs back in the pan along with their juices, then spoon some of the liquid and vegetables over top. Cover and place in the oven for 1 ½ hours.
From coleycooks.com


RECIPE: PARSNIP AND CELERY ROOT PURéE | THE SEATTLE TIMES
2011-11-16 All Sections. Local. Coronavirus; Traffic Lab; Project Homeless; Law & Justice; Local Politics; Education
From seattletimes.com


POTATO CELERY ROOT PURéE | MASH POTATO ALTERNATIVE RECIPE
2015-10-27 In a large dutch oven or pot over medium heat, add quartered potatoes and chopped celery root. Top off with cold water to cover the root vegetables by an inch or so, seasoning water with salt to taste. Bring to a boil and cook for 30 minutes, or the potatoes and celery root are fork tender. Drain into a colander.
From chefs-table.homebrewchef.com


Related Search