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

MAKE AHEAD TIP: Prepare through Step 2 and refrigerate for up to 2 days.
Reheat in a double boiler and stir in the remaining butter and chives (Step 3) just before serving.

My husband and I loved this recipe. It is a wonderful substitute for the usual side dish of mashed potatoes. We will make this again and again

Anonymous, Apex, nc

I didn't love making or eating this dish. Peeling the knobbly celeriac and hacking through the giant rutabaga--not to mention boiling a huge pot of water because there was way too much stuff to steam--took a lot of extra time, and the results were just mediocre based on how few people at the buffet took seconds. The buttermilk, garlic, and chives were nice touches, though--maybe I'll try this dish next time with just potatoes.

Anonymous, Weehawken, NJ

I was pleasantly suprised with this recipe, my husband and (picky) nieces loved it.

Anonymous, Three Rivers, CA

This was soooo good! A great alternative to mashed potatoes and very easy. Now I know how to use all those intimidating vegetables in the supermarket!

Sara J, Boston, MA