Parsnip and Celery Root Puree with Chestnut

Parsnip and Celery Root Puree with Chestnut


  • 2 pounds parsnip, peeled and cut into small chunks
  • 3 large celery root, peeled and cut into chunks
  • 1 cup cream
  • 6 ounces butter
  • 3 ounces butter
  • 1  cup chestnuts, chopped
  • Salt and pepper to taste


Cook parsnip and celery root in separate pots covered, with water, until very soft.

Strain out the cooked parsnip and celery root and transfer into a blender. Puree on high until smooth.

Place parsnip–celery root puree back in a pot on low heat. Mix in cream and butter until melted. Season with salt and pepper to taste.

In a sautée pan on high, add butter and chestnut, and sauté until chestnuts are evenly toasted. Use this to sprinkle on top of the puree right before serving.