Pureè of Winter White Vegetables
Serves 6
Ingredients
6 parsley stems
1 bay leaf
2 baking potatoes, about 1 1/2 pounds, peeled, coarsely chopped
2 pounds celery root, peeled, coarsely chopped
3 medium turnip, peeled, coarsely chopped
10 cloves garlic
1 yellow onion, peeled, quartered
3 leeks, white and 1" of the green only, coarsely chopped and washed well
2 sprigs fresh thyme
2 tablespoons heavy cream or milk
3 tablespoons butter, cut into 6 pieces
1 teaspoon white wine vinegar
2 tablespoons chopped parsley
Salt and freshly ground black pepper
Instructions
Tie the parsley and bay leaf together. Place the parsley/bay leaf, potatoes, celery root, turnip, garlic, onion, leeks and thyme in a large saucepan and cover them with salted water. Cover and bring them to a boil over medium heat and cook until the vegetables are tender, 15 to 20 minutes.
Remove the parsley/bay leaf and discard. Drain the vegetables. Warm the cream in a large saucepan. With a food mill, pureè the vegetables into the warm cream. Place the pureè in a double boiler over very low heat and stir in the butter pieces, vinegar and parsley. Season with salt and pepper.
