Celeriac & Parsnip Mash
Recipe from EatingWell

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.


Celeriac & Parsnip Mash


by 1  person


read comments


add your rating
add a comment

Prep Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 6 servings, 2/3 cup each
See More EatingWell Recipes
Ingredients
 
savings in
change zip
 
  • 1    medium celeriac, (about 1 pound), peeled and cut into 1-inch cubesOn Sale
  • 3    medium parsnips, (about 3/4 pound), peeled and cut into 1-inch slices, thick ends quarteredOn Sale
  • 1    large russet potato, (about 3/4 pound), peeled and quarteredOn Sale
  • 1/4  cup  vegetable broth, or reduced-sodium chicken brothOn Sale
  • 2  tablespoons  extra-virgin olive oilOn Sale
  • 3  tablespoons  chopped fresh chives, dividedOn Sale
  • 2  tablespoons  low-fat or nonfat plain yogurtOn Sale
  • 1 1/2  teaspoons  Dijon mustardOn Sale
  • 1/2  teaspoon  saltOn Sale
  •     Freshly ground pepper, to tasteOn Sale
  • 1/2  cup  freshly grated Parmesan cheeseOn Sale
add ingredients to list

Directions
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:
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 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.)

Nutrition information
Calories 186, Total Fat 7 g, Saturated Fat 2 g, Monounsaturated Fat 4 g, Cholesterol 6 mg, Sodium 407 mg, Carbohydrate 26 g, Fiber 4 g, Protein 6 g, Potassium 637 mg. Daily Values: Vitamin C 30%, Calcium 15%. Exchanges: Starch 1,Vegetable 2,Fat 1. Percent Daily Values are based on a 2,000 calorie diet
Add Your Review

Recommended Recipe:
Deep-Dish Apple Pie
Deep-Dish Apple Pie

With all that delicious fruit an apple pie should be healthy, but the truth is a slice can have as much as 750 calories and 30 grams of fat. For the most part, the culprit is the crust. We use whole-wheat pastry flour to add fiber and lower the saturated fat by replacing some of the butter with canola oil. The brown sugar-sweetened filling in this pie is made with two kinds of apples for the perfect balance. A slice has half the calories of a typical version and only 10 grams of fat--sweet!

See Recipe

More Great Recipe Ideas from EatingWell