Thanksgiving is just a couple of days away, and if you’re anything like us, you’re still working out all the details to put together the perfect menu for your guests. Check out Allie’s latest recipe, a unique dish that is bound to impress your guests when featured along with your own traditional spread.
Roasting the vegetables first encourages the rich, inherently sweet flavors of the vegetables to shine in this one-of-a-kind side dish. Just be sure you’ve made enough for leftovers!
Makes 6 side dish servings
- 1 celery root
- 4 medium parsnips
- 1 Tablespoon + 1 teaspoon salt, divided
- 2 teaspoons white pepper, freshly grated
- 2 Tablespoons + 1 Tablespoon olive oil
- 2 medium leeks, white and light green parts only, diced
- 2 cups chicken or vegetable broth
- ¼ teaspoon nutmeg, freshly grated
- Preheat oven to 400 degrees
- Place a large metal roasting pan or sheet trays in the oven as it preheats – this will give the vegetables a nice golden sear when they are added to the hot pan
- Meanwhile, peel the skins off both the celery root and the parsnips with a vegetable peeler or large knife. Chop each vegetable into 1 inch sized pieces.
- In a large bowl, toss the pieces with the Tablespoon of salt, 2 teaspoons of white pepper and 2 Tablespoons of olive oil
- Carefully add the vegetables to the pre-heated roasting pan, stirring quickly to evenly distribute the pieces
- Roast for 30 minutes, or until the pieces are lightly browned
- When you are 20 minutes into the roasting of the vegetables, heat a medium sized saucepan and add the additional 1 Tablespoon of olive oil
- When the oil is hot, add the diced leeks and sauté until they are softened – about 5 minutes
- When the vegetables are finished roasting, add them to the saucepan and stir to coat them in the leeks
- Add the chicken or vegetable broth to cover the vegetables by ¼ inch. Bring broth to a boil and then lower the heat to a simmer
- Simmer until the vegetables are soft and falling apart
- Gently puree the mixture with an immersion or standard blender to desired consistency
- Season with the ¼ teaspoon of nutmeg and/or additional salt if necessary
- Transport to serving platter and dish up hot.