Mashed Roots with Buttermilk & Chives
From EatingWell: October/November 2006
Plain mashed potatoes may seem a bit tame after you've tried this flavorful version, full of celery root, rutabaga and Yukon Gold potatoes and mashed with sweet garlic and tangy buttermilk. Finish the dish with a handful of snipped fresh chives.
- 2 pounds celery root, (celeriac), peeled (see Tip) and cut into 1-inch pieces
- 1 pound rutabaga, peeled (see Tip) 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, (see Tip)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon ground nutmeg
- 1/3 cup snipped fresh chives
- 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.
- 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.
- Just before serving, stir in the remaining 2 tablespoons butter and chives.
Tips & Notes
- 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.
- Tips: To peel celery root and rutabaga, cut off one end to create a flat surface to keep it steady. Cut off the skin with your knife, following the contour of the root. Or use a vegetable peeler and peel around the root at least three times to ensure all the fibrous skin has been removed.
- No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
Per serving: 174 calories; 6 g fat (4 g sat, 2 g mono); 16 mg cholesterol; 26 g carbohydrates; 5 g protein; 4 g fiber; 290 mg sodium; 835 mg potassium.
Nutrition Bonus: Vitamin C (35% daily value), Potassium (22% dv),
Carbohydrate Servings: 1 1/2
Exchanges: 1 starch, 1 vegetable, 1 fat
More From EatingWell
These healthy fruit bars are the perfect snack to put in your...
Celebrate summer with our summer dessert recipes made with...This collection of healthy potluck recipes is full of crowd-...These healthy bean salad recipes bring fresh summery life to the...
Brownies and blondies are crowd-pleasing desserts for any...
Our low-calorie pasta salad recipes will be a favorite dish...
Whether you're looking for a quick breakfast or a refreshing...
A tall glass of iced tea on a hot day is refreshing, and it...
If you’re in a rush and thinking about skipping breakfast,...
Using healthy ingredients such as nuts, dried fruit and whole...
Spinach might have made Popeye strong, but what he probably...
There’s no better way to celebrate Mother’s Day than by...
Sunscreen helps keep your skin healthy and beautiful,...
Save your waistline and your wallet with these quick and...
Our breakfast casserole recipes are a satisfying way to start...
We love Mexican meals, but often the differences between...
- Ease of Preparation
- Total Time
- 1 hour or less
- 8 or more
- Preparation/ Technique
- October/November 2006