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Pureed Celery Root, Parsnips And Potatoes


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  • 1 celery root, celeriac - (16 oz) trimmed, peeled, and cut into 1/2" pieces
  • 1 pound parsnips trimmed, peeled, and cut into 1/2" pieces
  • 1 pound russet potatoes peeled, and cut into 1" pieces
  • 1 cup low-fat (1%) milk
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 tablespoon butter


Servings 6


Step 1

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.

This recipe yields 6 servings.

Per serving: calories, 155; total fat, 3 g; saturated fat, 2 g; cholesterol, 7 mg.

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