INGREDIENTS
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8ounces celery root, peeled and cut into 1 1/2-inch pieces
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1pound russet potatoes, peeled and cut into 1 1/2-inch pieces
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2cups peeled, very ripe pears cut into 1 1/2-inch pieces (2 medium)
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1/2cup whipping cream
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1/4cup butter
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Salt
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Freshly ground black pepper
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2tablespoons snipped fresh Italian (flat-leaf) parsley