• 6servings
  • 75minutes
  • 186calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, E
MineralsNatrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 medium (about 1 pound) celeriac , peeled and cut into 1-inch cubes

  2. 3 medium (about 3/4 pound) parsnips , peeled and cut into 1-inch slices, thick ends quartered

  3. 1 large (about 3/4 pound) russet potato , peeled and quartered

  4. 1/4 cup(s) vegetable broth or reduced-sodium chicken broth

  5. 2 tablespoon(s) extra-virgin olive oil

  6. 3 tablespoon(s) chopped fresh chives , divided

  7. 2 tablespoon(s) low-fat or nonfat plain yogurt

  8. 1 1/2 teaspoon(s) Dijon mustard

  9. 1/2 teaspoon(s) salt

  10. Freshly ground pepper to taste

  11. 1/2 cup(s) freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Place celeriac and parsnips in a large saucepan; cover with lightly salted water. Place potato in a medium saucepan; cover with lightly salted water. Bring both saucepans to a boil over medium-high heat. Reduce 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.

  2. 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.

  3. Meanwhile, combine 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, yogurt, mustard, salt and pepper. Stir in Parmesan. Garnish with the remaining 1 tablespoon chives. Serve hot.


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