Add celery root, parsnips, potato and salt. Parsnip (59) 3 med. olive oil (160) salt and pepper to taste Preheat oven to 350 degrees. The colour of the root in both parsnip and parsley root is white, off-white or light yellow. Cook stirring often to slightly brown and cook vegetables, about 15 minutes. Add the sweet potato and cook until the vegetables are partially cooked, 6 to 8 minutes more. Serve it alongside grilled cheese for a simple lunch or serve it as a little appetizer before the main dinner entree. Remove the top portion (making sure to reserve enough fronds to garnish) and the tough outer layer of the fennel bulb; cut into 1/4-inch … Parsnip and parsley root are related to carrot, fennel, chervil, celery, celeriac and parsley and the roots are shaped like carrots, although bigger. Peel and cut root vegetables into 1/2-inch pieces. Carrots (106) 1 med. Fennel bulb (84) 1 TB + 1 tsp. Roasted Celery Root, Parsnip, Carrot and Fennel 1 sm. Add the celery, carrots, and parsnips to the boiling water and cook for 2 minutes. Parsnip is usually bigger than parsley root. Add whole thyme, pepper and stock and cover. (If the parsnips are very thick, cut them lengthwise in half and remove the hard core before cutting into pieces). Reduce to medium, add leeks and cook for five more minutes. Vegetarian and easy to make vegan by omitting the butter. Celery Root (80) 1 med. Cut the celery root, carrots, parsnips, and sweet potato into 2.5-centimeter pieces.

This Celery Root (also known as Celeriac) and Parsnip Soup is perfect for cooler days!