Mashed Roots with Buttermilk & Chives

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Mashed Roots with Buttermilk & Chives

Mashed Roots with Buttermilk & Chives

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.

Serves 8

Prep Time 20 min

Total Time 60 min.

Ingredients

  • 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 tablespoon 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

Cooking Directions

Step 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.

Step 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.

Step 3

Just before serving, stir in the remaining 2 tablespoons butter and chives.


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