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Celery and Parsnip Root Pureetopcook.tomathouse.comPreparation:Peel and chop 1 lb (450 g) of celery root and 1 lb (450 g) of parsnips; cook in salted boiling water until tender, about 20 minutes. Drain, then puree the vegetables in a blender with 1 cup (1/4 cup) milk, 2/3 cup (2/3 cup) sour cream, and 2 tablespoons (2 tablespoons) butter. Season with salt and pepper to taste.Ingredients: |