Parnsips and Celery Root with Nutmeg

Ingredients

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

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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