This chunky mash has a clean earthy taste enhanced by sweet garlic and tangy buttermilk. Even if you've seldom cooked with root vegetables like celery root or rutabaga, don't hesitate to try this recipe - it's delicious!
Makes 8 servings, 3/4 cup each
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour
EASE OF PREPARATION: Easy
- 2 pounds celery root, peeled and cut into 1-inch pieces
- 1 pound rutabaga, peeled and cut into 1-inch pieces
- 1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 5 cloves garlic, peeled
- 4 tablespoons unsalted butter, divided
- 3/4 cup nonfat buttermilk
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon ground nutmeg
- 1/3 cup snipped fresh chives
1. Bring 1 inch of water to a simmer in a large pan or Dutch oven. Place celery root, rutabaga and potatoes in a large steamer basket over the water, cover and steam over medium-low heat for 20 minutes. Add garlic and continue steaming—checking the water level and replenishing as necessary—until the vegetables are fall-apart tender, 20 minutes more.
2. Remove the vegetables, drain the cooking liquid and return the vegetables to the pan. Add 2 tablespoons butter and mash until chunky-smooth. Gradually stir in buttermilk, salt, pepper and nutmeg.
3. Just before serving, stir in the remaining 2 tablespoons butter and chives.
NUTRITION INFORMATION: Per serving: 167 calories; 6 g fat (4 g sat, 0 g mono); 15 mg cholesterol; 25 g carbohydrate; 4 g protein; 4 g fiber; 274 mg sodium; 779 mg potassium. Nutrition bonus: Vitamin C (35% daily value), Potassium (22% dv). 1 1/2 Carbohydrate Servings. Exchanges: 1 starch, 1 vegetable, 1 fat.
