Make-Ahead Holiday Side Dish Recipes (Slide 17)
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.
Recipe: Celeriac & Parsnip Mash
It's time we rescued beets from our childhood nightmares—when they were little better than bland w…View slide
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