parsnip celery root puree with cardamom and vanilla

March 5, 2010

This recipe is from our family’s in-house chef and my brother-in-law, Eric Rogers – the guy who did the awesome Christmas firepit extravaganza. It’s absolutely delicious, and a good side for a vegan feast.

3 Parsnips

1 celery root

2 cardamom pods

1 vanilla pod

2 tbsps olive oil

1 tbsp honey

1/4 cup veggie stock

1/2 tsp salt

1/4 tsp pepper

Grind seeded cardamom in spice grinder.

Split vanilla bean in half and scrape vanilla from bean.

Peel parsnips and celery root and cut into 1” cubes. Cover with cold water in a pot and bring to a boil, then reduce to a simmer and cook until soft, approximately 30 minutes. Meanwhile, bring veggie stock to a simmer.

Drain parsnip/celery root mix and mash. Add olive oil, honey, and enough stock to allow a smooth, whipped consistency. Add cardamom and vanilla as well as salt and pepper and continue to mix until smooth. Serves 4.

Advertisements

One Response to “parsnip celery root puree with cardamom and vanilla”


  1. […] mean, unpretentious fare. I’ve written about him before as he’s the creator behind the Parsnip and Celery Root Puree (with cardamom and vanilla I might add!), and the one who roasted the unbelievable lamb last […]


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: