Instructions: Cook celery root and parsnips in large pot of boiling salted water until beginning to soften, about 10 minutes. Add potatoes; cover and cook until all vegetables are tender, about 20 minutes longer. Drain well.

Transfer vegetables to processor. Add milk; puree until almost smooth. Return puree to same pot; stir over medium heat until heated through. Season with salt and pepper. Mix in butter. Transfer to bowl; serve.

This recipe yields 6 servings.

Comments: Its hard to believe that theres only one tablespoon of butter in this rich-tasting side dish.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.