A winter wonderland on your plate…(unless you don’t peel the potatoes or use purple potatoes and/or use black pepper). You could toss in some white turnip too. You can also just cook the roots, drain, and toss with butter and white pepper, forgoing the purée.

2 c chopped (peeled) parsnips
2 c peeled, chopped celeriac
2 c peeled, chopped potatoes
1 c milk
1 T butter, or to taste
salt, to taste
white pepper, to taste

1. Cook parsnips and celery root in a large pot of boiling (salted) water until beginning to soften, about 10 minutes. Add potatoes, bring back to the boil, and cook until all the vegetables are tender, about 20 minutes longer. Drain well.

2. Transfer to a food processor. Add milk. Purée until almost smooth. Return purée to the same pot, Stir over medium to low heat until heated through. Add butter, salt and pepper. Transfer to a serving bowl.