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Mashed Roots with Buttermilk & Chives

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  1 Hour
  8 servings, 3/4 cup each
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!

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.
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
Mashed Roots with Buttermilk & Chives Recipe at
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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   8 servings, 3/4 cup each
Calories: 167
Fat. Total: 6g
Protein: 4g
Carbohydrates, Total: 25g
Fat, Saturated: 4g
Fiber: 4g
Cholesterol: 15mg
Sodium: 274mg
% Cal. from Fat: 32%
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