We love this parsnip puree as a healthy holiday side dish. If you've never cooked with parsnips before, you're in for a real treat! They have a nutty, complex flavor that any mashed potato lover will approve.
We got fancy with ours, put it in a cake piper, and whipped it into something fabulous. If you are feeling attention-seeky, pipe it into an oven proof dish before baking.
In two separate pots, place the parsnips and the celery root. Add 2 inches of water to each and a teaspoon of salt.
Steam until soft.
Once cooked, strain, and combine in one pot.
Using a stick blender, begin pureeing the two. Add the butter, and slowly incorporate the half and half and the Champagne Vinaigrette.
Continue to puree until smooth and fluffy.
Return it to an oven-proof dish and heat at 350 for 15 minutes or until brown on top.