Mashed Roots with Buttermilk and Chives

Deliciously earthy root vegetables gift this wholesome mash with both flavor and fiber. Give this creamy comfort dish pride of place at your next holiday dinner.

Makes 8 servings

Ingredients

• 2 pounds organic celery root, peeled and cut into 1-inch pieces
• 1 pound organic rutabaga, peeled and cut into 1-inch pieces
• 1 pound organic Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 5 cloves organic garlic, peeled
• 4 Tbsps organic unsalted butter, divided
• ¾ cup organic nonfat buttermilk
• ½ tsp salt
• ¼ tsp freshly ground pepper
• ¼ tsp ground nutmeg
• ⅓ cup snipped fresh chives

Directions

1. 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 water level and replenishing as necessary — until vegetables are fall-apart tender, 20 minutes more.
2. Remove vegetables, drain cooking liquid and return vegetables to pan. Add 2 Tbsps butter and mash until chunky-smooth. Gradually stir in buttermilk, salt, pepper and nutmeg.
3. Just before serving, stir in the remaining 2 Tbsps butter and chives.



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.

Nutrition Facts

Serving size: ¾ cup each. Per serving: 167 calories; 6 g fat (4 g sat, 0 g mono); 15 mg cholesterol; 25 g carbohydrate; 4 g protein; 4 g fiber; 274 mg sodium; 779 mg potassium. 1½ Carbohydrate Servings

Nutrition Bonus: Vitamin C (35% daily value), Potassium (22% DV)

Exchanges:1 starch, 1 vegetable, 1 fat