• 2 pounds celery root (celeriac), peeled and cut into 1-inch pieces
  • 1 pound parsnips, peeled and cut into 1-inch pieces
  • 1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces
  • 5 cloves garlic, peeled
  • 4 tablespoons Smart Balance Spread, divided
  • 1/2 cup nonfat buttermilk
  • 1/4 cup Chevre goat cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper, freshly ground
  • 1/4 teaspoon nutmeg
  • 1/3 cup fresh chives, snipped


  1. Bring 1 inch of water to a simmer in a large sauce pot.
  2. Place celery root, parsnips and potatoes in a large steamer basket over the water, cover and steam over medium heat for 20 minutes.
  3. Add garlic and continue steaming until the vegetables are fall-apart tender, 20 minutes more. Add more water if necessary.
  4. Drain the cooking liquid through a sieve and return the vegetables to the pan.
  5. Place over low heat and continue to stir for 3-4 minutes to steam dry.
  6. Add 2 tablespoons Smart Balance and mash until chunky-smooth.
  7. Gradually stir in buttermilk, chevre, salt, pepper and nutmeg.
  8. Just before serving, stir in the remaining 2 tablespoons Smart Balance 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.

About Celeriac:

  • Peaking in Fall
  • Often referred to as celery root
  • Vitamin C, vitamin K, phosphorus, potassium, vitamin B6, magnesium and manganese
  • Lower blood pressure and help to reduce stroke risk, with one study from Harvard University suggesting a reduced risk of stroke
  • When purchasing, look for firm, small-to-medium, sprout-free roots
  • Nutritional benefits are best when the root is sliced and added to salads
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Recipe Name
Mashed Root Vegetables with Chevre & Chives
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Malaysian Palm Oil Council

The Palm Oil Health website is your resource for information on the health and nutritional benefits of Malaysian palm fruit oil and palm fruit oil bioactives.

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