Celery Root and Parsnip Puree
| Prep Time: 10 min | Serves: 4 |
| Cooking Time: 20 min | Yield: 4 cups |
An excellent slightly sweet and savory side dish. Also a nice change from potatoes or rice.
Ingredients
- 1 lb Celeriac Celery Root Raw
- 1 lb Parsnips
- 1 cup Milk
- 2/3 cup Daisy Sour Cream
- 2 tbsp Butter
- 1 tbsp Coarse Kosher Salt
- 1 tsp Pepper, Black
Directions
Peel and chop 1 pound celery root and 1 pound parsnips; cook in salted boiling water until tender, about 20 minutes. Drain, then puree in a blender with 1 cup milk, 2/3 cup sour cream and 2 tablespoons butter. Season with salt and pepper.