Parnsips and Celery Root with Nutmeg


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

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


Best Wine Deals

See More Deals »

Snooth Media Network