Parnsips and Celery Root with Nutmeg


  • 1 cup onion
  • ½ teaspoon ground nutmeg
  • 4 tablespoons butter
  • ½ cup whipping cream
  • 1 ¼ cups low-salt chicken broth
  • ½ cup fresh celery leaves
  • 2 pounds parsnips
  • + 1 more ingredients
    • 1 ¼ pounds celery root (celeriac)

Melt butter in heavy large skillet over medium-high heat. Add onion and sauté until almost tender, about 4 minutes (do not brown). Add parsnips and celery root and toss to coat. Add broth, whipping cream, and nutmeg and bring to boil. Reduce heat to medium. Cover tightly and simmer until parsnips...

View full recipe at Epicurious


Best Wine Deals

See More Deals

Snooth Media Network