Tangy and aromatic, celeriac (or celery root) has long been a staple in French cooking. Here, it's combined with parsnips and russet potatoes for a side dish worthy of your favorite bistro—or trattoria, because we've relocated the dish south, from Paris to Tuscany, using olive oil and Parmesan cheese. The potato is kept separate from the celeriac and parsnip because it gets gluey when pureed in a food processor.
6 servings, 2/3 cup each
Active Time: 45 minutes |
Total Time: 1 1/4 hours
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
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.
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.
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.
Per serving :
7 g Fat;
2 g Sat;
4 g Mono;
6 mg Cholesterol;
26 g Carbohydrates;
6 g Protein;
4 g Fiber;
407 mg Sodium;
637 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 starch, 2 vegetable, 1 fat
Tips & Notes
Make Ahead Tip: 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.)
Look for round celeriac globes with smooth, tight, papery skins. Fewer indentations mean easier peeling. But do clean out whatever indentations there are.