puréed root vegetables


I love root vegetables, so I am always trying to find new ways to prepare them. Luckily, fall is the perfect time to buy them. I made this purée to go with the pot roast. It is a mix of celery root, parsnips, and potatoes. The celery root and parsnips add a depth of flavor and sweetness to the potatoes. If you are hesitant about trying celery root because of its look, don’t be. It has a mild celery flavor that is a delicious addition. I like to peel it with a paring knife because it takes forever with a vegetable peeler.

Puréed Root Vegetables 


  • 2-3 medium red potatoes, peeled and cut into 1″ chunks
  • 1 small celery root, peeled and cut into 1″ chunks
  • 3 parsnips, peeled and cut into 1″ chunks
  • 3 tbsp butter, cut into pieces
  • salt & pepper


  1. Place your vegetables into a medium pot. Cover with water and add a bit of salt.
  2. Turn the heat to medium-high and bring to a boil. Reduce heat so the water is at a simmer.
  3. Simmer until vegetables are cooked through.
  4. Drain water and return vegetables to the pot. Add butter and let melt slightly.
  5. Use an immersion blender to puree the vegetables until smooth. Stir in a bit more of salt and pepper.

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