Photographer: Burris, Ken
Publish Date: 2008-11-01
Yield: 8 servings, 3/4 cup each
Total Time: 1 hour
Prep Time: 20 minutes
To Make Ahead: 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.
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!
- 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
- 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 steamingchecking the water level and replenishing as necessaryuntil 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.
Per serving: 167 calories; 6 g fat (4 g saturated fat, 0g mono unsaturated fat); 15 mg cholesterol; 25 g carbohydrates; 4 g protein; 4 g fiber; 274 mg sodium; 779 mg potassium
Exchanges: 1 starch, 1 vegetable, 1 fat
Carbohydrate Servings: 1 1/2
- Degree of Difficulty
- Special Health Consideration(s)
- Healthy Weight
- High Potassium
- Low Cholesterol
- Low Sodium
- Low Calorie
- Seasons & Occassions
- Main Ingredient(s)
- Dairy & Soy
- Dish Type(s)
- Side Dishes
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.