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.
