Joanne Weir Follow @ChefJoanneWeir

Pureè of Winter White Vegetables

Pureè of Winter White Vegetables

Serves 6


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


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.