Puree Blanc

November 23, 2009

Recipe courtesy Gabriel Claycamp, of the erstwhile Seattle’s Culinary Communion cooking school.


1 small celery root or knob
1 large turnip
2 pounds Yukon Gold potatoes
1 pound parsnips
1 cup half-and-half
2 sticks butter
1/4 teaspoon black pepper
1 teaspoon kosher salt


Peel and then cut vegetables into 1-inch pieces and place into a deep pot. Cover with cold water and bring to a boil, cook until tender. Drain well and put vegetables through a food mill.

While vegetables are cooking, add salt and pepper to butter and cream in a skillet, and simmer until melted and thoroughly combined. Add this mixture to milled vegetable puree a little at a time until desired consistency is reached. Stir well to incorporate, salt and pepper to taste and serve.

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