| Level: | Easy |
| Total: | 50 min |
| Prep: | 30 min |
| Cook: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 pound russet potatoes (about 2 medium), peeled and chopped
- 1 medium celery root (about 1 1/2 pounds), peeled and chopped
- 1 large parsnip, peeled, tough core removed, and chopped
- 1 bay leaf
- Kosher salt
- 1 stick salted butter, at room temperature
- 1/4 to 1/2 cup milk, warmed
- Freshly ground pepper
- Freshly grated nutmeg
Instructions
- Combine the potatoes, celery root, parsnip and bay leaf in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until the vegetables are very tender, about 15 minutes.
- Drain the vegetables and discard the bay leaf. Transfer to a food processor, add the butter and puree, gradually adding the milk, until smooth. Season with salt and pepper. Transfer to a serving dish and sprinkle with nutmeg.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 200 |
| Total Fat | 12 g |
| Saturated Fat | 8 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 3 g |
| Cholesterol | 32 mg |
| Sodium | 435 mg |
Reviews
I made this for Christmas dinner and it was really good. Quite easy too except for the chopping. I should have used the food processor for celery root and parsnip.