Recipe: Parsnip and Celeriac Puree

Rating: 4.4 stars based on 1032 reviews


  • 1 large parsnip - peeled
  • 1/2 small celeriac - peeled
  • 1 medium potato - same size as celeriac
  • knob butter
  • 3 tbsp olive oil
  • 300ml oz chicken stock
  • 60ml double cream
  • salt and freshly ground black pepper


  • For the parsnip purée, peel the parsnips, cut out the core and cut into smallish chunks. Peel the potatoes and cut into smallish chunks.
  • Heat the butter and oil in a frying pan. Add the potatoes and parsnips and fry for about five minutes.
  • Pour in the chicken stock and simmer until the vegetables are tender.
  • Add the double cream and cook until almost completely reduced.
  • Remove from the heat and leave to cool for a few minutes. Using a hand-blender, blend the vegetables to a purée, before passing through a sieve into a clean pan.
  • Season to taste with salt and freshly ground black pepper.


This template modified by (c) Adrian Teakdesk.