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Celery Root and Parsnip Puree


  • 1 pound celeriac
  • 1/4 pound parsnips
  • 1/3 cup heavy cream
  • 1 Tbps unsalted butter
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper



Remove 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 steam basket and set over a pot of boiling water and cover pot. Steam vegetables until very tender, 15-20 minutes.Transfer vegetables to a food processor with cream, butter, salt, and pepper, and pulse until very smooth, about 1 minute. Season with salt and pepper.

Adapted from Huffington Post