INGREDIENTS
1
Celery root, peeled, cut into 1-inch cubes (about 2 cups)
2 cloves
Garlic
1
Lemon, Zest of small
3
Parsnips, peeled, cut into 1-inch pieces (about 2 1/4 cups)
1/2 tsp
Thyme, fresh
2
Yukon gold potatoes, peeled, cut into 1-inch cubes (about 2 cups)
1 tsp
Kosher salt
1/4 cup
Olive oil, extra-virgin
1/4 cup
Parmesan