parsnips, (cleaned and peeled)
tablespoons olive oil
tablespoon organic butter (optional) - I use Earth Balance because it's dairy-free
cup organic vegetable broth (optional)
Salt and pepper to taste
Preheat the oven to 350. Chop off the top of the garlic head, exposing the individual cloves. Drizzle 1 tablespoon olive oil and a pinch of salt on top. Roast in the oven until slightly browned and crispy, (about 40 minutes). Place about 5 cups of water in a large pot with a steamer and lid. Bring to a boil. To prepare the celery roots, chop off the roots and peel off the outer layer of skin from the celery roots, being careful to remove all of the brown. Cut each celery root into 1-inch chunks and place them into the steamer. Chop the peeled parsnips sideways into 1-inch slices and add to steamer. Steam both until very soft when poked with a fork, (about 20 minutes). Remove the garlic from the oven. Transfer the celery roots and parsnips to a food processor. Add 5-6 cloves of the roasted garlic. Puree until smooth, adding butter and vegetable broth as needed to attain creamy consistency. Add salt and pepper to taste.