Rosemary-Saffron Root Vegetable Puree

Root vegetables are high in fiber, very filling, and generally low in calories. I like to buy a bunch of “storage vegetables” at the end-of-season farmer’s market and experiment with different kinds of root vegetable purees. I stumbled upon a great formula: anything + 1 parsnip = delicious. The root vegetable puree above features celery root (celeriac, which sounds significantly more disease-like than “celery root”) and parsnip. Below I provide more of a set of guidelines than a recipe.

Root vegetables vary significantly in size, so season to taste. I served this as a base for some spicy chicken, so I intentionally kept it mild. You could easily kick it up with some white pepper, red pepper flakes, or even cayenne.

1 Parsnip, peeled and cut into 1″ chunks
2 celery roots, peeled and cut into 1″ chunks
vegetable stock or water to nearly cover the veggies
1 t saffron, toasted (optional)
2 t rosemary
1 t dry mustard
2 T butter or heart-healthy margarine
salt and pepper to taste

1. Place the root vegetables in a large saucepan or dutch oven. Add vegetable stock or water to nearly cover the veggies. Use less water if you like a thicker puree. Bring to a boil, then simmer until veggies are just tender.
2. Add the toasted saffron, rosemary, dry mustard, margarine, and salt and pepper to taste. Puree with an immersion blender or in a blender or food processor. Taste to adjust seasonings. Serve.