A smooth purée of celeriac and parsnip is a restaurant favourite through autumn and winter, nutty and gently sweet. Braising the vegetables slowly in butter and stock instead of boiling them keeps the flavour concentrated, and crisp parsnip ribbons add crunch.
A smooth purée of celeriac and parsnip is a restaurant favourite through autumn and winter, nutty and gently sweet. Braising the vegetables slowly in butter and stock instead of boiling them keeps the flavour concentrated, and crisp parsnip ribbons add crunch.
A smooth purée of celeriac and parsnip is a restaurant favourite through autumn and winter, nutty and gently sweet. Braising the vegetables slowly in butter and stock instead of boiling them keeps the flavour concentrated, and crisp parsnip ribbons add crunch.
A smooth purée of celeriac and parsnip is a restaurant favourite through autumn and winter, nutty and gently sweet. Braising the vegetables slowly in butter and stock instead of boiling them keeps the flavour concentrated, and crisp parsnip ribbons add crunch.
A smooth purée of celeriac and parsnip is a restaurant favourite through autumn and winter, nutty and gently sweet. Braising the vegetables slowly in butter and stock instead of boiling them keeps the flavour concentrated, and crisp parsnip ribbons add crunch.
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