Stewing roots and potatoes in milk yields a luscious, creamy texture in this puree. Stewing also concentrates the milk, infusing each vegetable with its soft sweetness. Freshly grated nutmeg (always a good match for milk) enlivens that sweetness with its spice. This technique of stewing roots in milk can be easily applied to other root vegetables, such as carrots, for uniquely creamy purees. I typically serve this in place of mashed potatoes alongside roasted chicken or turkey.
This recipe calls for parsley root, a knobby, pale cream-colored vegetable with twisting root tips. You can find it at farmers markets in mid-to late autumn. Its flavor is clean, crisp, and reminiscent of the herb, but richer and sweeter. Parsley root is also lovely when roasted, especially when paired with carrots.

SERVES ABOUT 6

INGREDIENTS

• 1 lemon, halved
• 1½ pounds russet potatoes
• 1½ pounds celeriac
• 1 pound parsley root
• 8 ounces parsnips
• 4 cups whole milk
• 1 cup heavy cream
• 2 bay leaves
• 1 teaspoon finely ground unrefined sea salt
• ½ teaspoon freshly grated nutmeg

INSTRUCTIONS 

1. Fill a large mixing bowl half-full with cold water and squeeze the juice of the lemon halves into it.
2. Peel and chop the potatoes, celeriac, parsley root, and parsnips into 1-inch cubes, tossing them immediately into the lemon water to prevent them from discoloring.
3. After you’ve prepared the vegetables, drain away the lemon water and dump the vegetables into a heavy stockpot.
4. Cover with the milk and cream, and then drop in the bay leaves. Bring to a boil over medium-high heat, then immediately decrease the heat to medium and simmer, covered, for 45 minutes.
5. Remove the cover and continue simmering for another 45 minutes, stirring occasionally, until the vegetables are tender and easily pierced with a fork.
6. Remove the bay leaves, and then stir in the salt and nutmeg.
7. Puree with an immersion blender until smooth.
8. Serve warm.