Celery Root & Parsnip Puree
Prep Time 2-5 Minutes
Cook Time 5-10 Minutes
Serves 4
The Inspiration
A few years ago, my family and I went out to dinner in San Francisco on Christmas Eve before going to see the SF Ballet company's performance of the Nutcracker, a holiday tradition held for many years. We went to this cute little French restaurant Zazie, where I had this dish and my taste buds could not believe how delicious it was.
I did not ask for ingredients but did come home and immediately make my own Ayurvedic version of it. This dish is a wonderful one to serve during the holidays. Its grounding, delicious and every mouthful is a creamy dreamy delight! It pairs well with roasted brussel sprouts, sauteed broccoli, or you can increase the amount of broth and make it a soup! I hope you enjoy it as much as I do
Ingredients
1 cup of peeled and cubed parsnip
1 cup of peeled and cubed celery root
1-2 cups of sattvic bone broth
½ cup buttermilk
1 tbsp ghee
½ tsp ground rosemary
½ tsp coriander
¼ tsp white pepper
½ tsp salt
Olive oil and black pepper to garnish
Steps
In a 2 quart sauce pan, simmer the ghee with the rosemary, coriander, white pepper and salt.
After the spices have cooked for a minute, add the parsnip, celery root and enough broth to cover the veggies, plus some extra broth since most of it will cook off. Cook for 2-10 minutes or until you can poke the parsnip, celery root with a knife with ease. There still should be some broth in the pot after it's cooked.
Once the parsnip and celery root are tender, turn off the heat, add the buttermilk and lightly stir.
Add all ingredients into a vitamix or blender and blend until smooth. Garnish with black pepper and a drizzle of olive oil.
Enjoy!
