- 1 medium celeriac, (about 1 pound), peeled and cut into 1-inch cubes
- 3 medium parsnips, (about ¾ pound), peeled and cut into 1-inch slices
- 1 large potato, (about ¾ pound), peeled and quartered
- ¼ cup vegetable broth, or reduced-sodium chicken broth
- 2 tablespoons olive oil
- 3 tablespoons chopped fresh chives, divided
- 2 tablespoons low-fat or nonfat plain yogurt
- 1½ teaspoons Dijon mustard
- ½ teaspoon salt
- ½ cup freshly grated Parmesan cheese
- Pepper, to taste
- Put 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.
- 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 or mixer bowl; process until smooth, stopping once or twice to scrape down the sides. Add the puree to the potato.
- 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.
- Make Ahead Tip: Cover the puree with parchment paper or foil and keep warm over a pan of barely simmering water for up to 1 hour. (Alternatively, cover and refrigerate for up to 2 days; reheat in the microwave.)
- Look for round celeriac globes with smooth, tight, papery skins. Fewer indentations mean easier peeling. But do clean out whatever indentations there are.
More About Parsnips
How to Select
Choose parsnips that are firm and dry. Smaller ones may be more flavorful and tender.
How to Store
Refrigerate parsnips unwashed in an unsealed bag for 3 weeks or more. For longer term storage, pack in moist sand stored in a cold root cellar at 32-40 degrees. They can last 2-6 months stored this way.
How to Prepare
Rinse in cold water and peel. Grate raw in salads. Steam, microwave, boil, bake, roast, sauté or stir-fry. Add to casseroles, soups and stews. Cook until soft and mash like potatoes. Substitute for carrots or sweet potatoes in recipes.