Parnsips and Celery Root with Nutmeg


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

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


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