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6 parsley stems1 bay leaf2 baking potatoes, about 1 1/2 pounds, peeled, coarsely chopped2 pounds celery root, peeled, coarsely chopped3 medium turnip, peeled, coarsely chopped10 cloves garlic1 yellow onion, peeled, quartered3 leeks, white and 1" of the green only, coarsely chopped and washed well2 sprigs fresh thyme2 tablespoons heavy cream or milk3 tablespoons butter, cut into 6 pieces1 teaspoon white wine vinegar2 tablespoons chopped parsleySalt and freshly ground black pepper
Tie the parsley and bay leaf together. Place the parsley/bay leaf, potatoes, celery root, turnip, garlic, onion, leeks and thyme in a large saucepan and cover them with salted water. Cover and bring them to a boil over medium heat and cook until the vegetables are tender, 15 to 20 minutes.
Remove the parsley/bay leaf and discard. Drain the vegetables. Warm the cream in a large saucepan. With a food mill, pureè the vegetables into the warm cream. Place the pureè in a double boiler over very low heat and stir in the butter pieces, vinegar and parsley. Season with salt and pepper.
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