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


  • 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.

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