Mashed Sweet Potatoes and Celery Root
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 121.1
- Total Fat: 3.1 g
- Cholesterol: 7.8 mg
- Sodium: 11.2 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 2.2 g
- Protein: 1.6 g
View full nutritional breakdown of Mashed Sweet Potatoes and Celery Root calories by ingredient
Introduction
You will be so surprised when you taste this dish! To balance the sweet potatoes, we've added celery root, chives, and garlic, plus a dab of Greek yogurt and butter.You will be so surprised when you taste this dish! To balance the sweet potatoes, we've added celery root, chives, and garlic, plus a dab of Greek yogurt and butter.
Number of Servings: 4
Ingredients
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2 medium sweet potatoes, peeled and cubed (about 10 ounces)
3 small celery roots (celeriac), peeled and cubed (about 6 ounces)
1 clove garlic, peeled
1 tablespoon unsalted butter
1 tablespoon Greek yogurt
2 tablespoon chives, chopped
Tips
Celery root is also known as celeriac. To some, it is not the prettiest looking taproot. It can have small finger like tubes twisting and turning around itself. Deep peeling with a paring knife is required due to the knobby surface. It's lovely raw or cooked and perfect for an end of meal breath refresher. Peeled celery root will turn brown quickly so always have a lemon on hand to squeeze onto the flesh or cook immediately after cutting.
Directions
Place the veggies in a medium saucepan and cover with water by 2 inches.
Bring to boil, then reduce heat and simmer about 20 minutes, until tender.
Drain the vegetables and pour them back into the pan.
Using a potato masher, mash the veggies while cooking over medium-high heat to ensure your dish is not watery.
After the water has evaporated, which should take about two minutes, remove the veggies from heat, then stir in the butter, yogurt, and chives.
Serve warm.
Serving Size: Makes 2 cups, 1/2 cup per serving.
Bring to boil, then reduce heat and simmer about 20 minutes, until tender.
Drain the vegetables and pour them back into the pan.
Using a potato masher, mash the veggies while cooking over medium-high heat to ensure your dish is not watery.
After the water has evaporated, which should take about two minutes, remove the veggies from heat, then stir in the butter, yogurt, and chives.
Serve warm.
Serving Size: Makes 2 cups, 1/2 cup per serving.
Member Ratings For This Recipe
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LINROSIE
Celery root is delicous. One of those "hidden" vegetables in stores. No, regular stalk celery isn't the same. Stalk celery has those "strings" ... and not the same taste. I like it just steamed with sprinkle salt and pepper. Tried this recipe and very tasty. Will make for family and friends. - 11/9/12
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CD7023171
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STUFFNEARTABOR
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MOVEITMARY
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LANNIEX
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JIACOLO
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LAWDIDA
This was really good. I first fried the veggies for about 5 minutes, then covered in chicken stock for added flavor. Drained, added butter, browned some garlic and fresh thyme, ran potato celeriac through a potatoes ricer (don't recommend, just mash was messy)--sour cream and milk, season, wonderful - 4/2/21
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LAURALLANCE
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CD3409143
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CD13242998
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GRETEL1128
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JULIA1154
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CD12550525
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LEANJEAN6
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PATRICIAANN46
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STANSANGEL
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CD13148584
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KATHY-FREDERICK
