Recipe

Celeriac & Parsnip Mash

By: 

Recipe Information

Total Time: 1 1/4 hours
Servings: 6, 2/3 cup each

Tangy and aromatic celeriac is combined with parsnips and russet potatoes in this delightful mashed potato alternative.

Ingredients

  • 1 medium celeriac, (about 1 pound), peeled and cut into 1-inch cubes
  • 3 medium parsnips, (about 3/4 pound), peeled and cut into 1-inch slices, thick ends quartered
  • 1 large russet potato, (about 3/4 pound), peeled and quartered
  • 1/4 cup vegetable broth, or reduced-sodium chicken broth
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons chopped fresh chives, divided
  • 2 tablespoons low-fat or nonfat plain yogurt
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste
  • 1/2 cup freshly grated Parmesan cheese

Preparation

  1. Place celeriac and parsnips in a large saucepan; cover with lightly salted water. Place potato in a medium saucepan; cover with lightly salted water. Bring both saucepans to a boil over medium-high heat. Reduce heat to low, cover, and simmer gently until the vegetables are very tender when pierced with a fork, about 20 minutes for the potato and 30 to 40 minutes for the celeriac and parsnips.
  2. When the potato is tender, drain and transfer to a large bowl. Mash with a potato masher. Cover and keep warm. When the celeriac and parsnips are tender, drain and transfer to a food processor; process until smooth, stopping once or twice to scrape down the sides. Add the puree to the potato.
  3. Meanwhile, combine broth and oil in a saucepan (or measuring cup) and heat on the stovetop (or in the microwave) until steaming. Stir into the puree, along with 2 tablespoons chives, yogurt, mustard, salt and pepper. Stir in Parmesan. Garnish with the remaining 1 tablespoon chives. Serve hot.

Tips & Notes

Tip: Look for round celeriac globes with smooth, tight, papery skins. Fewer indentations mean easier peeling. But do clean out whatever indentations there are.

Make Ahead Tips: Cover the puree with parchment paper or foil and keep warm over a pan of barely simmering water for up to 1 hour. (Alternatively, cover and refrigerate for up to 2 days; reheat in the microwave.)

Nutritional Information

Calories: 195, Carbohydrates: 28 g., Fat: 7 mg., Saturated Fat: 2 mg., Monounsaturated Fat: 4 mg., Protein: 6 mg., Cholesterol: 6 g., Fiber: 5 g., Postassium: mg., Sodium: 419 mg.