- Special Pricing
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. 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.)
- 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
- Tip: Look for round celeriac globes with smooth, tight, papery skins. Fewer indentations mean easier peeling. But do clean out whatever indentations there are.
Place the celeriac and parsnips in a large saucepan; cover with lightly salted water. Place the potato in a medium saucepan; cover with lightly salted water. Bring both saucepans to a boil over medium-high heat. Reduce the 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 the 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, the yogurt, mustard, salt and pepper. Stir in the Parmesan. Garnish with the remaining 1 tablespoon chives. Serve hot.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
186 calories; 7g total fat; 2g total saturated fat; 6mg cholesterol; 407mg sodium; 26g carbohydrates; 4g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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