Celery Root and Potato Puree

Courtesy of Simon Boswell, Executive Chef at the Roseburg Country Club

serves around 8

1 large and 1 small celery root
2 potatoes
1 pint of cream

Remove the outside layer of celery roots, and cut into chunks. The inside of the roots may have brown spots, this is ok. Peel potatoes, and cut into small chunks. Place celery root and potatoes into a pot, and add a cup of water (or more if necessary). Cook until both celery root and potatoes are soft and smooth. Add cream, mix and then puree in blender or food processor. Top with chopped parsley.