Whenever we go to a nice restaurant around harvest time it seems like every meat is accompanied by a root vegetable puree. I love the apple and celery root puree I modified from Ina Garten’s recipe here, but it’s a bit too sweet to pair with some dishes so I decided to combine my celery root with another underused in my kitchen vegetable – parsnips! I chose the combination simply because I had them left in my refrigerator prior to leaving for vacation (we actually packed them all up and brought them up north with my crock pot and short ribs to make red wine braised short ribs). Like my other celery root puree, this is a great “mashed potato” substitute that is also gluten free, dairy free, soy free, and nut free. It’s a great base to eat with an acidic main couse or side like my Braised Red Cabbage or alongside some homemade maple cranberry sauce at your allergy friendly Thanksgiving or Christmas dinner.