Celeriac parsnip puree

photo credit: www.zestfulkitchen.com

1 lb celeriac, 1” cubes

1 lb parsnip, 1” cubes

3 tbsp butter

1 cup goats milk, plus more for mixing

1 tbsp garlic, minced

¼ cup parsley or chives, roughly chopped

salt and pepper to taste

Place a large pot of water on your stove, salt generously, and bring to a boil. While that heats, clean and cube your celeriac and parsnips. Add to water once boiling, and keep at a rolling boil until vegetables are tender, about 10-15 minutes. Don’t boil too long or you start to lose flavor.

While veggies are boiling, put butter in a small sauce pot over medium heat and melt, being sure not to burn. Add garlic with a pinch of salt and cook for 1-2 minutes until fragrant. Add goat’s milk and bring to a low simmer, stirring frequently, about five minutes. Remove from heat.

Drain veggies once cooked and add to a blender or food processor. Pour in your butter, garlic, milk sauce and begin blending. Add more goat’s milk a splash at a time until a smooth texture— thinner than mash, but thicker than applesauce— is achieved. Pour into a mixing bowl, stir in parsley or chives, and season with salt and pepper to taste. Serve warm with additional herbs for garnish if you wish.

This recipe makes quite a bit of puree, great for a cozy dinner party, or to freeze for future feasts. It’s the perfect bed for a piece of fish, pork, or red meat (the goat’s milk makes it especially tasty with lamb), and with a leafy green on the side to round things out, you’ve got yourself a deceptively gourmet meal!