- 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
- Bring 1 inch of water to a simmer in a large sauce pot.
- Place celery root, parsnips and potatoes in a large steamer basket over the water, cover and steam over medium heat for 20 minutes.
- Add garlic and continue steaming until the vegetables are fall-apart tender, 20 minutes more. Add more water if necessary.
- Drain the cooking liquid through a sieve and return the vegetables to the pan.
- Place over low heat and continue to stir for 3-4 minutes to steam dry.
- Add 2 tablespoons Smart Balance and mash until chunky-smooth.
- Gradually stir in buttermilk, chevre, salt, pepper and nutmeg.
- 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.
- 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
Chef Gerard Viverito, is an culinary instructor as the Director of Culinary Education for Passionfish, a NGO non-profit organization dedicated to educating people around the globe on the issue of sustainability in the seas. He is also operator of Saveur Fine Catering.