Parnsips and Celery Root with Nutmeg


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

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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