Parnsips And Celery Root With Nutmeg

Recipe Ingredients

4 tablespoons	60ml	Butter - (1/2 stick)
1 cup	62g / 2.2oz	Chopped onion
2 lbs	908g / 32oz	Parsnips - peeled, and
		Cut into 1/2" cubes
1 1/4 lbs	567g / 20oz	Celery root (celeriac) - trimmed, peeled,
		And cut into 1/2" cubes - (abt 2 cups)
1 1/4 cups	296ml	Low-salt chicken broth
1/2 cup	118ml	Whipping cream
1/2 teaspoon	2.5ml	Ground nutmeg
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	55g / 1.9oz	Minced fresh celery leaves

Recipe Instructions

Melt butter in heavy large skillet over medium-high heat. Add onion and saute until almost tender, about 4 minutes (do not brown). Add parsnips and celery root and toss to coat. Add broth, whipping cream, and nutmeg and bring to boil.

Reduce heat to medium. Cover tightly and simmer until parsnips and celery root are tender and liquid is almost absorbed, stirring occasionally and adding water by tablespoonfuls if mixture gets dry, about 10 minutes. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm vegetables over low heat, stirring often, until heated through before continuing.)

Stir in celery leaves. Transfer to bowl and serve.

This recipe yields 8 servings.

Source:
Bon Appetit, November 2002

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