CELERY ROOT AND PARSNIP PUREE
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Peel and chop 1 pound celery root and 1 pound parsnips; cook in salted boiling water until tender, about 20 minutes. Drain, then puree in a blender with 1 cup milk, 2/3 cup sour cream and 2 tablespoons butter. Season with salt and pepper.
MASHED PARSNIPS AND CELERY ROOT - PHO POI
Steps:
- Put the celery root and parsnips into a medium pot and cover them with the milk. Bring to a simmer and let cook until the parsnips and celery root are tender and cooked through, about 30 minutes. Strain the vegetables from the pot, making sure to reserve 1 cup of the milk before discarding the remainder. Return the parsnips and celery root to the pot, add the butter and mash the ingredients with a potato masher. If you want a smoother texture, then blend in a food processor.
- Add in some of the reserved milk to lighten the consistency. Adjust the seasonings with salt and pepper and stir until well incorporated. Transfer to a serving bowl and serve.
POTATO, CELERY ROOT, AND PARSNIP MASH
This trio of parsnips, celery root, and parsnips is simmered with garlic, onion, and herbs, then finished with a generous drizzle of chive butter.
Provided by Lisa Holderness Brown
Time 55m
Number Of Ingredients 11
Steps:
- In a 6-qt. pot combine 3 qt. water, the onion, garlic, rosemary, bay leaves, and 3 Tbsp. kosher salt. Bring to boiling. Add potatoes, parsnips, and celery root. Cook, covered, over medium 25 to 30 minutes or until very tender when pierced with a knife; drain. Remove and discard herb stems and bay leaves. Return potato mixture to pan. Mash with a ricer or potato masher.
- Return pan to low and stir in butter one piece at a time. Stir in enough half-and-half to reach desired consistency. Season with additional salt and black pepper. Serve topped with melted butter and chives. Serves 12.
Nutrition Facts : Calories 213 kcal, Carbohydrate 26 g, Cholesterol 31 mg, Protein 3 g, SaturatedFat 7 g, Sodium 966 mg, Sugar 3 g, Fat 12 g, UnsaturatedFat 4 g
ROOT MASH
This recipe from Harrowsmith Country Life is a delicious blending of flavours! As a bonus, the mixture (your choice) is a great veggie disguise for those "picky" eaters at the table.
Provided by CountryLady
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cover the veggies in cold, salted water& bring to a boil.
- Cook until they can be pierced with a sharp knife, 12 to 20 minutes.
- Drain well& return to pot.
- Place the pot over heat to dry the veggies slightly; mash well.
- Add milk, butter& pepper and mash together.
Nutrition Facts : Calories 151.7, Fat 4.8, SaturatedFat 2.8, Cholesterol 11.6, Sodium 758.1, Carbohydrate 21.5, Fiber 6.8, Sugar 5.6, Protein 6.2
TRIO OF MASHED ROOTS (PARSNIP, TURNIP AND CARROT)
This fall and winter farm recipe was passed down from my Irish-Canadian grandmother Agnes Walsh (Donahoe). It's a simple mash that I updated with a dash of nutmeg and cayenne. An exciting (and affordable) side dish for all holiday menus.
Provided by Wendy
Categories Side Dish Vegetables Carrots
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Place carrots, parsnips, and turnips into a pot and cover with cold, lightly salted water. Bring to a boil and cook until a fork easily breaks apart the vegetables, about 25 minutes; drain. Return vegetables to the pot.
- Mix butter, cream, nutmeg, cayenne pepper, salt, and black pepper into vegetables; roughly mash together with a potato masher until vegetables are broken down but individual colors are still visible.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 36.2 g, Cholesterol 67.8 mg, Fat 23.4 g, Fiber 9.9 g, Protein 3.3 g, SaturatedFat 14.4 g, Sodium 200.9 mg, Sugar 11.7 g
CELERY ROOT AND PARSNIP PUREE
Make and share this Celery Root and Parsnip Puree recipe from Food.com.
Provided by Queen Dana
Categories < 60 Mins
Time 45m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- special equipment.
- Potato ricer.
- Preparation.
- Combine celery root, parsnips, and potato in large saucepan; add enough water to cover. Sprinkle generously with coarse salt. Bring to boil. Reduce heat to medium; cook until vegetables are very tender when pierced with sharp knife, about 20 minutes. Drain well. Return vegetables to pan and place over medium heat, stirring constantly until moisture evaporates, 2 to 3 minutes.
- Working in batches if necessary, spoon vegetables into potato ricer; press into microwave-safe medium bowl. Add warm half and half and pink-peppercorn butter, if desired. Mash until smooth. Season with coarse salt and black pepper. DO AHEAD Can be made 1 hour ahead. Rewarm in microwave until heated through.
Nutrition Facts : Calories 179.7, Fat 4, SaturatedFat 2.3, Cholesterol 11.2, Sodium 101.5, Carbohydrate 33.5, Fiber 6.3, Sugar 5.1, Protein 4.4
PUREED CELERY ROOT, PARSNIPS AND POTATOES
Categories Dairy Potato Vegetable Side Christmas Thanksgiving Vegetarian Root Vegetable Parsnip Fall Winter Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 5
Steps:
- Cook celery root and parsnips in large pot of boiling salted water until beginning to soften, about 10 minutes. Add potatoes; cover and cook until all vegetables are tender, about 20 minutes longer. Drain well. Transfer vegetables to processor. Add milk; puree until almost smooth. Return puree to same pot; stir over medium heat until heated through. Season with salt and pepper. Mix in butter. Transfer to bowl; serve.
POTATO, CELERIAC & PARSNIP MASH WITH LEEK FRIZZLE
This is an exciting alternative to basic mashed potatoes and makes an interesting and attractive side dish to any kind of meat, poultry or fish. The celery root adds a wonderfully distinct flavour. I suggest using the chicken stock and always, always use the fresh herbs. This recipe is from the LCBO Food and Drink magazine.
Provided by Just Call Me Martha
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine stock (or water) and garlic in a large pot over medium high-heat.
- Bring to boil, cover and reduce heat to low and simmer 5 minutes.
- Add potatoes and cook for 5 minutes.
- Then, add celery root and parsnips and cook uncovered for 15 minutes or until all vegetables are soft.
- Drain vegetables, reserving the liquid and then mash vegetables with a potato masher.
- Stir in olive oil, horseradish, chopped herbs and cream.
- If necessary, add a small amount of reserved liquid to make a soft puree and season to taste.
- Place in serving dish.
- Cut leek into long julienne strips.
- Heat oil in small skillet until very hot.
- Add leaks and cook for 20 seconds or more until golden brown.
- Remove immediately from oil and drain on paper towels.
- Season with salt.
- Sprinkle on top of potatoes and serve.
Nutrition Facts : Calories 363, Fat 20.2, SaturatedFat 3, Cholesterol 4.8, Sodium 240.8, Carbohydrate 39.2, Fiber 3.4, Sugar 4.5, Protein 7.4
CELERY ROOT AND PARSNIP PUREE
Provided by Jodi Liano
Categories Side Valentine's Day Vegetarian Quick & Easy High Fiber Root Vegetable Parsnip Fall Winter Low Cholesterol Advance Prep Required Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 2 servings
Number Of Ingredients 8
Steps:
- Combine celery root, parsnips, and potato in large saucepan; add enough water to cover. Sprinkle generously with coarse salt. Bring to boil. Reduce heat to medium; cook until vegetables are very tender when pierced with sharp knife, about 20 minutes. Drain well. Return vegetables to pan and place over medium heat, stirring constantly until moisture evaporates, 2 to 3 minutes.
- Working in batches if necessary, spoon vegetables into potato ricer; press into microwave-safe medium bowl. Add warm half and half and pink-peppercorn butter, if desired. mash until smooth. Season with coarse salt and black pepper. DO AHEAD: Can be made 1 hour ahead. Rewarm in microwave until heated through.
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CREAMY CELERY ROOT & PARSNIP MASH — ZESTFUL KITCHEN
From zestfulkitchen.com
Estimated Reading Time 5 mins
- Bring a large pot of water to a boil; season generously with salt. Add celery root and cook, partially covered, 10 minutes. Add potatoes and parsnips and continue to cook, partially covered until vegetables are fork-tender, 15–20 minutes more.
- Drain vegetables and pass through a ricer into now empty pot (or mash with a potato masher until smooth). Cook mashed vegetables over medium heat, stirring constantly, to remove extra moisture, 1–2 minutes.
- Reduce heat to low and stir in butter until melted. Add milk and continue to cook, stirring frequently until silky and thickened, about 5 minutes. Stir in ½ teaspoon salt and ¼ teaspoon pepper; taste and adjust seasoning as needed.
- Transfer parsnip mash to a serving dish, sprinkle with herbs, flaky sea salt, and black pepper; drizzle with melted butter or olive oil (optional).
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