Parsnips, Carrots And Celery Root With Nutmeg

Parsnips, Carrots And Celery Root With Nutmeg
4.5 from 2 ratings
Root vegetables are hardly the most exiciting item on a holiday plate, but turn them into a soup, and well, now we're talking...This recipe originally appeared in The Chicago Tribune.
Prep Time
20
minutes
Cook Time
45
minutes
Servings
8
servings
Total time: 1.07 hours
Ingredients
  • 1/2 stick (1/4 cup) butter
  • 1 onion, chopped
  • 6 to 8 parsnips, peeled, cut into 1/2-inch cubes
  • 4 carrots, peeled, cut into 1/2-inch cubes
  • 1 celery root (celeriac), trimmed, peeled, cut into 1/2 -inch cubes
  • 1 cup reduced-sodium chicken broth
  • 1 cup whipping cream
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon salt
  • freshly ground pepper
  • 1/2 cup minced fresh celery leaves or flat-leaf parsley
Directions
  1. Melt butter in a Dutch oven over medium-high heat.
  2. Add onion; cook, stirring, until almost tender, about 4 minutes.
  3. Add parsnips, carrots and celery root; toss to coat.
  4. Add broth, cream and nutmeg; heat to a boil.
  5. Lower heat to a simmer.
  6. Cover; cook, stirring occasionally, until vegetables are tender and liquid is almost absorbed, 45-50 minutes. (Add water by the tablespoonful as needed if mixture gets too dry.)
  7. Puree the vegetables with an immersion blender or hand mixer; season with salt and pepper to taste.
  8. Serve hot, or refrigerate, covered, overnight and reheat.
  9. Stir in celery leaves or parsley just before serving.