Either of these flavorful, earthy root vegetables blends with potatoes to make a beautiful accompaniment to so many saucy dishes. And what could be simpler? You cook the two together and mash them with a little butter and cream, and they’re ready.
Ingredients
Preparation
Step 1
Peel the parsnip or celery root, and cut it into large chunks. Do the same with the potato. Boil both in lightly salted water to cover until tender.Drain (and remove, if necessary, excess potato). Mash the root vegetable and potato together in the cooking pot, using either a hand masher or an immersion blender. Add salt, butter, and cream to your liking.
notes
Step 2
*Baking potatoes, such as the russet, are best for mashing, but they are apt to be so huge when you buy them individually that you’ll probably use only half. Since you want equal amounts of root vegetable and potato for this purée, just remove the additional potato after you’ve boiled it and use for another purpose. Or make more of the dish than you need, and create a lovely soup with the leftovers.
