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Cook Time:45 minsAdditional Time:30 minsTotal Time:1 hr 15 minsServings:6Yield:6 servings, 2/3 cup eachJump to Nutrition Facts
Cook Time:45 minsAdditional Time:30 minsTotal Time:1 hr 15 minsServings:6Yield:6 servings, 2/3 cup each
Cook Time:45 mins
Cook Time:
45 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:6
Servings:
6
Yield:6 servings, 2/3 cup each
Yield:
6 servings, 2/3 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 medium celeriac, (about 1 pound), peeled and cut into 1-inch cubes3 medium parsnips, (about 3/4 pound), peeled and cut into 1-inch slices, thick ends quartered1 large russet potato, (about 3/4 pound), peeled and quartered1/4 cup vegetable broth, or reduced-sodium chicken broth2tablespoonsextra-virgin olive oil3tablespoonschopped fresh chives, divided2tablespoonslow-fat or nonfat plain yogurt1 ½teaspoonsDijon mustard½teaspoonsalt½cupfreshly grated Parmesan cheeseFreshly ground pepper, to taste
Cook Mode(Keep screen awake)
Ingredients
1 medium celeriac, (about 1 pound), peeled and cut into 1-inch cubes
3 medium parsnips, (about 3/4 pound), peeled and cut into 1-inch slices, thick ends quartered
1 large russet potato, (about 3/4 pound), peeled and quartered
1/4 cup vegetable broth, or reduced-sodium chicken broth
2tablespoonsextra-virgin olive oil
3tablespoonschopped fresh chives, divided
2tablespoonslow-fat or nonfat plain yogurt
1 ½teaspoonsDijon mustard
½teaspoonsalt
½cupfreshly grated Parmesan cheese
Freshly ground pepper, to taste
DirectionsPlace 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.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.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.TipsMake 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.)Look for round celeriac globes with smooth, tight, papery skins. Fewer indentations mean easier peeling. But do clean out whatever indentations there are.Originally appeared: EatingWell Magazine, Fall 2003
Directions
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.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.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.TipsMake 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.)Look for round celeriac globes with smooth, tight, papery skins. Fewer indentations mean easier peeling. But do clean out whatever indentations there are.
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.
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.
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
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.)
Look for round celeriac globes with smooth, tight, papery skins. Fewer indentations mean easier peeling. But do clean out whatever indentations there are.
Originally appeared: EatingWell Magazine, Fall 2003
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Nutrition Facts(per serving)194Calories7gFat29gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
