This Parsnip and Celery Root Purée is a perfect accompaniment to yesterday’s post where we shared our recipe for Filet Mignon with Mushroom Sauce.
As we mentioned yesterday, this Parsnip and Celery Root Purée was part of a special dinner that Jack and I enjoyed a few months ago for our anniversary. During that dinner – as soon as Jack and I took our first bites of that filet served with a parsnip and celery root purée – we both looked at each other and said, “We’ve got to try making this at home!”
If you’ve never tried parsnips or celery root, you are in for a treat – especially if you’re a fan of roasted root vegetables! The flavors are unique and very delicious!
And, although this recipe was inspired by the main course we enjoyed at our anniversary dinner, we made this recipe our own – first by slightly caramelizing the vegetables, adding leeks, and using vegetable stock to cook all of the vegetables down before pureeing them.
Don’t be misled by the simple, plain appearance of this dish – the flavors are wonderful, and the purée is rich and creamy. It pairs perfectly with roasted meats like our filet mignon, or any other beef, chicken or pork dishes! This recipe is also great because it can be made in advance and then easily reheated in the microwave before serving – making it a convenient, delicious option when cooking dinner for a crowd.Print
This recipe serves six to ten people depending on how you serve it. If you are simply spreading a thin layer on a plate like in our filet mignon recipe – it will serve upwards of ten people. If you are enjoying this as a side dish – similar to how you might eat mashed potatoes – then it will be closer to six portions.
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 pound peeled celery root, cut into half inch cubes
- 1 pound peeled parsnips, cut into half inch cubes
- 1 pound peeled russet potato, cut into half inch cubes
- 1 teaspoon kosher salt
- ½ cup diced leeks, white parts only and cleaned of all sand
- ½ bunch fresh whole thyme tied together with twine
- ½ teaspoon white pepper
- 2 cups vegetable stock (may also use water instead for a lighter taste but we recommend using vegetable stock)
- 1¾ cups heavy cream
- In a large skillet over medium high, place butter and oil to melt.
- Add celery root, parsnips, potato and salt. Cook stirring often to slightly brown and cook vegetables, about 15 minutes.
- Reduce to medium, add leeks and cook for five more minutes.
- Add whole thyme, pepper and stock and cover. Simmer covered for about 15 minutes or until tender.
- Heat cream to hot but not scorched.
- Remove and discard thyme bundle. In a large bowl, place contents of pan and add hot cream a little at a time and puree using an emersion blender until creamy. Only use all cream if needed. Adjust seasoning if needed. Serve hot.
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