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 ...