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.