Parnsips and Celery Root with Nutmeg


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


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