Celeriac and Parsnip Puree
Method
Serves 6. An easy and delicious alternative to mashed potatoes.
1. Cook the celeriac and parsnips separately in boiling salted water until
soft.
2. Drain away the water and purée with a hand blender or in a food
processor.
3. Return to the pan and add the butter. Season with salt and pepper to taste, and garnish with the parsley.
Ingredients
450g / 1 lb celeriac, peeled and cut into small cubes
340g / 12 oz parsnips, peeled and cut into small cubes
55g / 2 oz unsalted butter
A small handful of flat leaf parsley, finely chopped
Sea salt and freshly milled pepper
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