Celery Root and Yukon Gold Mash
1
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
Celery root lends creamy texture and a faint celery taste to this mash. Slightly peppery turnip or rutabaga also work well.
Ingredients
Vegetable oil
6 tsp
Onion
2 cup(s), chopped, chopped
Celery root (celeriac)
1 pound(s), trimmed, peeled, cut into 1-inch chunks*
Uncooked Yukon gold potato
1 pound(s), cut into 1-inch chunks
Table salt
1 tsp
Black pepper
½ tsp
1% low fat buttermilk
¼ cup(s), warmed
Fresh parsley
2 Tbsp, chopped
Instructions
1
Heat oil in a large skillet over medium heat. Add onions and cook until softened and browned, stirring frequently, about 30 minutes.
2
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.
3
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.
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