Celery Root and Yukon Gold Mash
- Total Time
Celery root lends creamy texture and a faint celery taste to this mash. Slightly peppery turnip or rutabaga also work well.
vegetable oil6 tsp
uncooked onion(s)2 cup(s), chopped
uncooked celeriac1 pound(s), trimmed, peeled, cut into 1-inch chunks*
uncooked Yukon gold potato(es)1 pound(s), cut into 1-inch chunks
table salt1 tsp
black pepper½ tsp
low-fat buttermilk¼ cup(s), warmed
fresh parsley2 Tbsp, chopped
- Heat oil in a large skillet over medium heat. Add onions and cook until softened and browned, stirring frequently, about 30 minutes.
- Fifteen minutes before onions finish cooking, place celery root and potatoes in a large saucepan and add enough water to cover. Bring to a boil over medium-high heat, lower heat and simmer until tender, about 15 minutes; drain.
- Return celery root and potatoes to same saucepan; sprinkle with salt and pepper. Gradually stir in buttermilk and then coarsely mash potato mixture; fold in onions and parsley. Yields about 1/2 cup per serving.