Parsnips and Celery Root with Nutmeg

Name: Parsnips and Celery Root with Nutmeg
Yield: Makes 8 Servings
Ingredients: 4 tablespoons (1/2 stick) butter; 1 cup chopped onion; 2 pounds parsnips, peeled, cut into 1/2-inch cubes; 1 1/4 pounds celery root (celeriac), trimmed, peeled, cut into 1/2-inch cubes (about 2 cups); 1 1/4 cups low-salt chicken broth; 1/2 cup whipping cream; 1/2 teaspoon ground nutmeg; 1/2 cup minced fresh celery leaves

By Selma Brown Morrow and Lena Cederham Birnbaum

October 31, 2002

Recipe notes