How to make
The parsnips are peeled and washed very well.
Cut them into small pieces. It is not grated.
The head of celery is washed, peeled and cut into slices.
Place the chopped parsnips and celery in a small pot, cover them with cold water and boil them for 30 minutes after the water reaches a boiling point.
The carrots are peeled, washed and cut into circles.
The leek is cleaned, washed and coarsely chopped.
The chopped carrots and leeks are steamed in a double bottomed pot or placed over a metal wire colander placed over a pot of water to steam the vegetables. Either way they are steamed under the lid.
Leave the butter at room temperature to soften, then place it in a small bowl.
Add the turmeric, garlic flour, salt and pepper mix.
Mix the butter very well with the spices to flavor it.
After the vegetables are cooked and stewed, they are placed in a bowl where they will be mixed.
The vegetables are mashed into a parsnip puree with the potato masher.
Add the flavored butter and mix the parsnip and celery puree very well.
