Celery Root Parsnip Puree

You have heard me say again and again that I look for ways to make things healthier.  This is a great, really great, substitute for a heavier starchy side.  I wanted a mashed potato like side but want to keep it light.  I put together a couple of root vegetables, celery root and parsnips and made it into a celery root parsnip purée.  I combined a couple of recipes to get this result and it was really good.

 

 

Ingredients (adapted from the Food Network Claire Robinson Celery Root & Tyler Florence Parsnip Puree):
2 tablespoons unsalted butter
1  shallots, peeled and sliced
1 celery roots, peeled and cut into 1/2-inch chunks
Kosher salt and freshly cracked black pepper
2 cups vegetable stock
4 parsnips, peeled and rough chopped
2 cups coconut milk
2 sprigs fresh thyme
1 head garlic, cut in 1/2 horizontally
2 tbsp unsalted butter
Salt & black pepper to taste

Directions
Melt 2 tablespoons butter in a Dutch oven or large saucepan with a lid over medium heat. Add the shallots and cook until just beginning to soften about 5 minutes.  Add the celery root and season with salt and pepper, to taste.  Stir in enough stock to just cover the vegetables. Bring to a boil, then reduce the heat to a simmer.  Cover and cook for 10 minutes.  Add the parsnips, a little more salt and pepper and simmer for another 20 minutes.  

The vegetables are cooked when they are tender – just take a fork and stick the vegetables to see if done.  Drain the vegetables in a colander.

In a medium saucepan place the coconut milk, thyme sprigs and garlic cloves over low heat and bring to a simmer.  Cook for a good 20 minutes.

Drain the root vegetables and reserve cooking liquid.  Place the celery root and parsnips in a food processor with a 1/4 cup of the reserved cooking liquid.  Begin to process and add the strained milk mixture a little at a time.  It will take 2 or 3 batches to purée the whole mixture.   Keep adding the reserved liquid and milk until it is all used.  Add slowly so you don’t make the purée to smooth. Season with salt and pepper to taste.  Return to the sauce pot and keep warm until ready to serve.

Enjoy!