Celery Root and Parsnip Purée
I also offer lower fat/non-dairy options for cream and butter
- Preparing Time: 15 minutes
- Total Time: 35 minutes
- Served Person: 4
vegan
non dairy
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
- 1 pound celery root
- 1/4 pound parsnips
- 1/3 cup heavy cream or vegetable stock
- 1 tablespoon unsalted butter or 1/2 tablespoon avocado
- Carbohydrate 15.8872128853525 g
- Cholesterol 21.2183333506443 mg
- Fat 6.97793719884189 g
- Fiber 3.46252438791417 g
- Protein 2.2883799294257 g
- Saturated Fat 4.21259016265193 g
- Serving Size 1 1 Serving (156g)
- Sodium 265.786925838135 mg
- Sugar 12.4246884974384 g
- Trans Fat 0.43372318911609 g
- Calories 129 calories
Remove root end of celery root, then peel remaining and cut into 1-inch pieces. Peel and core parsnip, then cut into 1-inch pieces. Place celery root and parsnip in a steamer basket set over a pot of boiling water and cover pot. Steam vegetables until they are very tender, 15 to 20 minutes. Transfer vegetables to a food processor with cream (stock), butter (avocado), salt and pepper and pulse until very smooth, about 1 minute. Season with salt and pepper.
