Preparation info
  • Serves:

    6 to 8

    • Difficulty


    • Ready in

      35 min

Appears in
The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts... And the Rest of your Life

By Matt Frazier and Stepfanie Romine

Published 2021

  • About

Beauty is only skin-deep when it comes to root veggies. This dish honors three of the most under appreciated—and least attractive—roots in the produce department. Celeriac (celery root) is creamy with a delicate celery taste. Rutabagas have a texture akin to a waxy potato with a slight spice, similar to a turnip. (They need to be peeled because their purple-and-white skin is often waxed to lengthen shelf life.) And parsnips are pale, sweeter cousins of the carrot. Simmered in broth and roug