Recipe by: Irmelin Mathilde Rohn Amundsen

Source: Irmelin Mathilde Rohn Amundsen

Serves: 4


  • 2 medium parsnips
  • 2 medium celeriac roots
  • 100 g salted butter
  • Salt, to taste
  • Freshly ground black pepper, to taste


  • Peel and cube vegetables.
  • Boil until soft.
  • Drain and mash.
  • Add the butter and the salt and pepper to taste.

Download PDF here (more photos in this PDF): Norwegian Root Puree