4.1.18

CELERIAC, CAULIFLOWER AND PARSNIP PURÉE

It was delicious, simply delicious. But my love is a meat and potato man. However he will eat whatever I put in front of him, sometimes grudgingly, but he will eat it. Catchphrase “beggars can’t be choosers” He is a Renaissance man with scores of talents but there are two things he cannot do; carry a tune and cook. Potatoes or not, he promptly ate it up with roasted pork slices and a generous serving of pan drippings. He never said a thing and when I asked how was the vegetable puree he only stopped to grunt. Aren’t you lucky I can cook?

Celeriac, Cauliflower and Parsnip Purée

1 celery root
3 parsnips
1/3 cauliflower
1 bay leaf
2 Tbsp butter
salt to taste
sprinkling of white pepper
freshly grated nutmeg

  • Peel and chop the celery root and the parsnips and chop the cauliflower segment. Include the core and the leaves.
  • Wash the chopped vegetables under running water and drain.
  • Bring a pot of water to the boil and add the vegetables.
  • Slip in the bay leaf and bring to a simmer.
  • Cook until the vegetables are tender.
  • Drain and transfer vegetables to a food processor. You can puree the vegetables manually, but you won’t get the same smooth consistency.
  • Scoop the pureed vegetables back to the pot.
  • Add the butter, season with salt, white pepper and freshly grated nutmeg and give it a good stir.
  • Serve the puree piping hot.


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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!