Mashed Roots with Buttermilk & Chives

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From: EatingWell Magazine October/November 2006

Plain mashed potatoes may seem a bit tame after you've tried this flavorful version, full of celery root, rutabaga and Yukon Gold potatoes and mashed with sweet garlic and tangy buttermilk. Finish the dish with a handful of snipped fresh chives.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 pounds celery root, (celeriac), peeled (see Tip) and cut into 1-inch pieces
  • 1 pound rutabaga, peeled (see Tip) 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, (see Tip)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup snipped fresh chives

Preparation

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  1. 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 steaming—checking the water level and replenishing as necessary—until the vegetables are fall-apart tender, 20 minutes more.
  2. 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.
  3. Just before serving, stir in the remaining 2 tablespoons butter and chives.
  • Make Ahead Tip: 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.
  • Tips: To peel celery root and rutabaga, cut off one end to create a flat surface to keep it steady. Cut off the skin with your knife, following the contour of the root. Or use a vegetable peeler and peel around the root at least three times to ensure all the fibrous skin has been removed.
  • No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Nutrition information

  • Serving size: 3/4 cup
  • Per serving: 175 calories; 6 g fat(4 g sat); 4 g fiber; 27 g carbohydrates; 4 g protein; 22 mcg folate; 16 mg cholesterol; 5 g sugars; 0 g added sugars; 266 IU vitamin A; 23 mg vitamin C; 81 mg calcium; 1 mg iron; 286 mg sodium; 819 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1 vegetable, 1 fat

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