By: EatingWell

Photographer: Burris, Ken

Publish Date: 2008-11-01

Servings: 6

Yield: 6 servings, 2/3 cup each

Total Time: 1 1/4 hours

Prep Time: 45 minutes

To Make Ahead: 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.)

Recipe Description:

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 Ingredients:

1. 1 medium celeriac, (about 1 pound), peeled and cut into 1-inch cubes
2. 3 medium parsnips, (about 3/4 pound), peeled and cut into 1-inch slices, thick ends quartered
3. 1 large russet potato, (about 3/4 pound), peeled and quartered
4. 1/4 cup vegetable broth, or reduced-sodium chicken broth
5. 2 tablespoons extra-virgin olive oil
6. 3 tablespoons chopped fresh chives, divided
7. 2 tablespoons low-fat or nonfat plain yogurt
8. 1 1/2 teaspoons Dijon mustard
9. 1/2 teaspoon salt
10. Freshly ground pepper, to taste
11. 1/2 cup freshly grated Parmesan cheese

Recipe Steps:

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.

Recipe Tips & Notes:

1. Look for round celeriac globes with smooth, tight, papery skins. Fewer indentations mean easier peeling. But do clean out whatever indentations there are.

Recipe Nutrition:

Per serving: 186 calories; 7 g fat (2 g saturated fat, 4g mono unsaturated fat); 6 mg cholesterol; 26 g carbohydrates; 6 g protein; 4 g fiber; 407 mg sodium; 637 mg potassium

Nutrtion Bonus: Vitamin C (30% daily value), Potassium (18% dv), Calcium (15% dv).

Exchanges: 1 starch, 2 vegetable, 1 fat

Carbohydrate Servings: 2

Recipe Categories:

Course(s)

Dinner

Cuisine(s)

Italian

French

American

Mediterranean

Degree of Difficulty

Easy

Special Health Consideration(s)

Low Calorie

Low Sat Fat

Low Cholesterol

High Potassium

Heart Healthy

Healthy Weight

Seasons & Occassions

Fall

Winter

Entertainment

Christmas

Thanksgiving

New Year's

Housewarming

Main Ingredient(s)

Dairy & Soy

Yogurt

Dairy & Soy

Cheese

Technique(s)

Food Processor

Microwave

Dish Type(s)

Side Dishes

Recipe Disclaimer(s):

Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.