Thursday, February 3, 2011

Buttermilk Mashed Celery Root, Rutabaga & Potato

I found this recipe in my Eating well in Season cookbook and was inspired to try something new.  Two new things actually.  I have never cooked celery root or rutabaga before tonight.  I was intrigued by the challenge and thought the recipe sounded pretty good, and it was!   The fam liked it too.  It was a nice blend of the familiar potato with a twist of something different with a little celery taste to it.  yum.  We had ours with my turkey meatloaf and some sautéed zucchini and mushrooms.

 a Ruta-what?  Here's what they look like...I know alittle odd right?

wash them, peel them, chunk them up and steam em

mash em up

Recipe: Mashed Roots with Buttermilk & Chives (serves 4-6)
Ingredients:
2 pounds celery root, peeled 

1 pound rutabaga, peeled 
1 pound Yukon gold potatoes
3-4 whole garlic cloves, peeled

2 tablespoons butter
3/4 cup nonfat buttermilk
1/2 teaspoon salt

1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
green onions, diced for garnish


Directions:
1. Cube up root vegetables into fairly evenly sized cubes.  Steam root vegetables and garlic in a large pot using a steam basket over a few inches of simmering water, cover and steam about 15-20 minutes until tender.  Drain water and place vegetables back into the warm pot.


2. Using a potato masher, mash up vegetables gradually adding buttermilk and butter, add salt, pepper and nutmeg, stir to combine, they'll be a little lumpy. Serve warm garnished with green onions.

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