Celery Root and Parsnip Mash

Celery Root and Parsnip Mash

Celery Root and Parsnip Mash

Chef Allie Wolfe Phelps

This recipe pairs beautifully with Joseph Phelps Chardonnay, Freestone Vineyards.  Roasting the vegetables first encourages the rich, inherently sweet flavors of the vegetables to shine in this unique side dish.  Impress your guests this Thanksgiving by featuring this dish along with your traditional spread.  Just be sure you’ve made enough for seconds!

A downloadable version of this recipe is available Here.

Makes 6 side dish servings

Ingredients:

  •  1 celery root
  • 4 medium parsnips
  • 1 Tablespoon + 1 teaspoon salt - divided
  • 2 teaspoons white pepper, freshly grated
  • 2 Tablespoons + 1 Tablespoon olive oil
  • 2 medium leeks, white and light green parts only, diced
  • 2 cups chicken or vegetable broth
  • ¼ teaspoon nutmeg, freshly grated

 

Instructions:

  1. Preheat oven to 400 degrees
  2. Place a large roasting pan in the oven as it preheats – this will give the vegetables a nice golden sear when they are added to the hot pan
  3. Meanwhile, peel the skins off both the celery root and the parsnips with a vegetable peeler or large knife.  Chop each vegetable into 1 inch sized pieces.
  4. In a large bowl, toss the pieces with the Tablespoon of salt, 2 teaspoons of white pepper and 2 Tablespoons of olive oil
  5. Carefully add the vegetables to the pre-heated roasting pan, stirring quickly to evenly distribute the pieces
  6. Roast for 30 minutes, or until the pieces are lightly browned
  7. When you are 20 minutes into the roasting of the vegetables, heat a medium sized saucepan and add the additional 1 Tablespoon of olive oil
  8. When the oil is hot, add the diced leeks and sauté until they are softened – about 5 minutes
  9. When the vegetables are finished roasting, add them to the saucepan and stir to coat them in the leeks
  10. Add the chicken or vegetable broth to cover the vegetables by ¼ inch.  Bring broth to a boil and then lower the heat to a simmer
  11. Simmer until the vegetables are soft and falling apart
  12. Gently puree the mixture with an immersion or standard blender to desired consistency
  13. Season with the ¼ teaspoon of nutmeg and/or additional salt if necessary
  14. Transport to serving platter and dish up hot.