Casserole Of Root Vegetables
|Parsnips||1 Pound, peeled and cut into 1-inch pieces|
|White potatoes||2 1⁄2 Pound, peeled and cubed|
|Celery root||1 Small, peeled and cubed|
|Melted butter||1⁄4 Cup (4 tbs)|
|Buttermilk||3⁄4 Cup (12 tbs)|
|Freshly ground pepper||To Taste|
In separate saucepans cook the parsnips, potatoes, and celery root in boiling salted water until very tender.
Make sure the centers of the parsnips are soft.
Preheat the oven to 350°.
Drain the vegetables and mash them together in a large bowl with 3 tablespoons of the melted butter and all of the buttermilk.
Blend with an electric mixer until smooth.
Add salt and pepper.
Brush a 4-quart casserole with the remaining melted butter and fill with the vegetable mixture.
Pour any remaining melted butter over the vegetable mixture.
Bake for 30 minutes or until golden brown and crusty on top.