45 minutes
A smooth and creamy purée made from a medley of root vegetables such as parsnips, carrots, and celery root, enriched with butter or olive oil.
1. Boil the Vegetables
Place a large pot of water on the stove, add a generous amount of salt, and bring it to a boil. Once boiling, add your prepared parsnips, turnips, carrots, and other root vegetables and cook them until they are tender.
2. Sauté Celery Root and Turnips
In a pan, add a bit of butter or olive oil. Gently sauté the celery root and turnips over low heat, keeping the pan covered. Stir them often and prevent any scorching. Cook until they become tender and fragrant.
3. Purée the Vegetables
Using a food mill, purée the warm vegetables, adding butter, cream, or olive oil to enrich the texture and flavor. Aim for a homogenous mixture that looks invitingly creamy.
4. Blend the Puréed Vegetables
Blend the puréed vegetables together for a harmonious mix of flavors. If incorporating potatoes, purée them separately before mixing them with the celery root or parsnip purée.
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