Recipe by: Irmelin Mathilde Rohn Amundsen
Source: Irmelin Mathilde Rohn Amundsen
- 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