Parnsips and Celery Root with Nutmeg


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

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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