Celeriac Parsnip Puree
Makes 6 servings
3 small-medium celeriac (celery roots), washed well, outer layer removed with a paring knife, chopped into ½ inch chunks
2 pounds parsnips, peeled, and chopped into ½ inch chunks
2 cups vegetable or chicken broth
2 tablespoons butter, ghee, or coconut oil
1. Place chopped celeriac, parsnips, and broth in a medium sized pot and sprinkle with salt. Cover pot, bring to a boil and reduce to a simmer. Cook until vegetables are very tender and easily mashed with the back of a fork.
2.Transfer vegetables and broth to the bowl of a large food processor. Add the butter, ghee, or coconut. Puree until super smooth and creamy. Add salt and pepper to taste.