Side Dish: United States – Silky Celery Root–parsnip Purée with Brown Butter and Lemon

Serving Size: 4

Approximate Time

Prep 15 min

Cook 22 min

Total 37 min

Ingredients

1 lb (450 g) celery root (celeriac), peeled and cut into 1-inch cubes
12 oz (340 g) parsnips, peeled and cut into 1-inch pieces
1 medium Yukon Gold potato, peeled and cut into 1-inch cubes
4 tbsp (60 g) unsalted butter
1 / 2 cup (120 ml) whole milk
1 / 4 cup (60 ml) heavy cream
1 small garlic clove, smashed
1 bay leaf
1 tsp finely grated lemon zest
1 tbsp (15 ml) fresh lemon juice, plus more to taste
Kosher salt, to taste
Freshly ground white pepper, to taste
Pinch of freshly grated nutmeg (optional)
2 tbsp (8 g) finely chopped fresh chives

Instructions

Place celery root, parsnips, and potato in a medium pot and cover with cold salted water by about 1 inch. Add the garlic and bay leaf. Bring to a boil, then reduce to a gentle simmer and cook until the vegetables are very tender, 18–22 minutes.
Meanwhile, brown the butter: melt the butter in a small saucepan over medium heat, swirling occasionally, until the milk solids turn deep golden and smell nutty, 4–6 minutes. Immediately pour into a heatproof bowl to stop the cooking.
Warm the milk and cream together in a small saucepan (or microwave) until steaming but not boiling.
Drain the vegetables well; discard the bay leaf and garlic. Return the vegetables to the hot pot and let steam-dry over low heat for 1–2 minutes, stirring, to evaporate excess moisture.
Pass the vegetables through a ricer or mash until very smooth. Alternatively, blend with an immersion blender. Gradually add the warm milk-cream mixture until silky. Stir in most of the brown butter (reserve a teaspoon or two for finishing), the lemon zest, and 1 tbsp lemon juice. Season with salt and white pepper to taste; add a pinch of nutmeg if using.
Adjust consistency with a splash more warm milk if needed. Taste and balance with additional salt or lemon juice until bright and well-seasoned.
Transfer to a warm serving bowl. Drizzle with the reserved brown butter and sprinkle with chives. Serve alongside Duck à l’Orange.