Recipe by Janet Taylor McCracken
Start to finish: 45 minutes
- 1 large celery root (about 12 oz.), peeled and cut into 1-inch pieces
- 4 parsnips (12 oz. total), peeled and cut into 2-inch pieces
- 1 russet potato (12 oz.), peeled and cut into 2-inch pieces
- 2 bay leaves
- 2 cloves garlic
- 1/2 cup whole milk
- 6 tbsp. butter
- 1 small leek, white and pale-green parts only, finely chopped
- 1/4 cup heavy cream
1. In a large saucepan, cover the celery root, parsnips, potato, bay leaves, and garlic with 1 inch of water. Bring to a boil over medium-high heat. Season the vegetables with salt and cook until tender, about 20 minutes. Drain the vegetables. Discard the bay leaves.
2. Transfer the vegetables to a food processor. Add the milk and 4 tbsp. butter. Puree until smooth; season with salt and pepper. Transfer to a bowl. Using a spoon, swirl the top.
3. Meanwhile, in a medium saucepan, melt the remaining 2 tbsp. butter over medium heat. Add the leek; season. Cook, stirring often, until the leek is tender, 3 to 4 minutes. Add the cream and simmer until reduced slightly, about 2 minutes; season.
4. Spoon the creamed leeks on top of the vegetable puree.