2 ratings

Parsnips, Carrots and Celery Root With Nutmeg

Roasted root veggie soup for your holiday spread
Ahanov Michael/Shutterstock

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.

Ready in
1 h 5 m
20 m
(prepare time)
45 m
(cook time)
Calories Per Serving


It's easy to make this up to a day ahead and reheat it just before serving.


  • 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


Melt butter in a Dutch oven over medium-high heat.

Add onion; cook, stirring, until almost tender, about 4 minutes.

Add parsnips, carrots and celery root; toss to coat.

Add broth, cream and nutmeg; heat to a boil.

Lower heat to a simmer.

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.)

Puree the vegetables with an immersion blender or hand mixer; season with salt and pepper to taste.

Serve hot, or refrigerate, covered, overnight and reheat.

Stir in celery leaves or parsley just before serving.