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Parsnip and Celery Root Purée - A Family Feast

Parsnip and Celery Root Purée

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.

Yield: 6-10 servings 1x
Prep: 20 minsCook: 30 minsTotal: 50 minutes


  • 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
  • 1/2 cup diced leeks, white parts only and cleaned of all sand
  • 1/2 bunch fresh whole thyme tied together with twine
  • 1/2 teaspoon white pepper
  • 2 cups vegetable stock (may also use water instead for a lighter taste but we recommend using vegetable stock)
  • 1 3/4 cups heavy cream


  1. In a large skillet over medium high, place butter and oil to melt.
  2. Add celery root, parsnips, potato and salt. Cook stirring often to slightly brown and cook vegetables, about 15 minutes.
  3. Reduce to medium, add leeks and cook for five more minutes.
  4. Add whole thyme, pepper and stock and cover. Simmer covered for about 15 minutes or until tender.
  5. Heat cream to hot but not scorched.
  6. 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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