1 parsley root (ca.100g), peeled and cut into chunks
1 turnip (ca.100g) peeled and cut into chunks
1 dash nut meg
2 tbs soy yogurt
1 tbs olive oil
100ml almond milk
¼ tsp salt
⇒ all together you want approx. 400g of veggies
For garnishing:
chopped parsley for garnishing
1 tbs hazelnuts, chopped and toasted
Instructions
Boil celeriac, turnip and parsnip root in salted water for approx. 30 minutes or until tender.
Add the veggies and the rest of the ingredients into a blender and blend until smooth. Garnish with parsley and toasted hazelnuts. Serve right away. It makes a great side for hearty winter stews.
If you prefer prepping ahead of time you can heat this up in a saucepan adding an additional splash of almond milk to prevent it from burning. Make sure to heat it up on low while stirring continuously.
Recipe by at https://fannythefoodie.com/2018/02/03/root-veggie-puree-celerciac-turnip-parsnip-root/