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.

From EatingWell: October/November 2006
Yield: 8 servings, 3/4 cup each
Active Time: 20 minutes
Total Time: 1 hour

Ingredients

  1. 2 pounds celery root, (celeriac), peeled (see Tip) and cut into 1-inch pieces
  2. 1 pound rutabaga, peeled (see Tip) and cut into 1-inch pieces
  3. 1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
  4. 5 cloves garlic, peeled
  5. 4 tablespoons unsalted butter, divided
  6. 3/4 cup nonfat buttermilk, (see Tip)
  7. 1/2 teaspoon salt
  8. 1/4 teaspoon freshly ground pepper
  9. 1/4 teaspoon ground nutmeg
  10. 1/3 cup snipped fresh chives

Preparation

  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.

Tips & Notes

Nutrition

Nutrition Per Serving: 174 calories; 6 g fat (4 g sat, 2 g mono); 16 mg cholesterol; 26 g carbohydrates; 5 g protein; 4 g fiber; 290 mg sodium; 835 mg potassium.

Nutrition Bonus: Vitamin C (35% daily value), Potassium (22% dv),

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1 fat