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Celeriac & Parsnip Mash

Source: © EatingWell Magazine
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Active Time:  45 Minutes
Total Time:  1 Hour 15 Minutes
  6 servings, 2/3 cup each
Tangy and aromatic, celeriac (or celery root) has long been a staple in French cooking. Here, it's combined with parsnips and russet potatoes for a side dish worthy of your favorite bistro—or trattoria, because we've relocated the dish south, from Paris to Tuscany, using olive oil and Parmesan cheese. The potato is kept separate from the celeriac and parsnip because it gets gluey when pureed in a food processor.

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.)
RECIPE 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
2 tablespoons  extra-virgin olive oil
3 tablespoons  chopped fresh chives, divided
2 tablespoons  low-fat or nonfat plain yogurt
1 1/2 teaspoons  Dijon mustard
1/2 teaspoon  salt
Freshly ground pepper to taste
1/2 cup  freshly grated parmesan cheese

Tip: Look for round celeriac globes with smooth, tight, papery skins. Fewer indentations mean easier peeling. But do clean out whatever indentations there are.
Celeriac & Parsnip Mash Recipe at Cooking.com
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   6 servings, 2/3 cup each
Calories: 186
Fat. Total: 7g
Protein: 6g
Carbohydrates, Total: 26g
Fat, Saturated: 2g
Fiber: 4g
Cholesterol: 6mg
Sodium: 407mg
% Cal. from Fat: 34%
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