4 cups (1 litre) celeriac, peeled and cut into pieces

2 medium potatoes, peeled and cut into pieces

1/4 cup (60 ml) butter

1/3 cup (75 ml) 15% cooking cream

1/4 teaspoon (1 ml) nutmeg

Salt and pepper

2 tablespoons (30 ml) fresh parsley, chopped

In a saucepan, cook the celery root and potatoes in salted boiling water until tender, 15 to 20 minutes. Drain.

With a masher, coarsely crush the vegetables with the butter. Then, with an electric mixer, purée the vegetables while adding the cream and nutmeg. Season with salt and pepper. Stir in the parsley and serve.

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