Mashed Roots with Buttermilk and Chives

Ingredients

• 2 pounds celery root peeled and cut into 1-inch pieces
• 1 pound rutabaga 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 unsalted butter divided
• 3/4 cup nonfat buttermilk
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon ground nutmeg
• 1/3 cup snipped fresh chives

Directions

Bring 1 inch of water to a simmer in a large pan or Dutch oven. Place celery root, rutabaga and potatoes in a large steamer basket over the water, cover and steam over medium-low heat for 20 minutes. Add garlic and continue steaming—checking the water level and replenishing as necessary—until the vegetables are fall-apart tender, 20 minutes more.

Remove the vegetables, drain the cooking liquid and return the vegetables to the pan. Add 2 tablespoons butter and mash until chunky-smooth. Gradually stir in buttermilk, salt, pepper and nutmeg.

Just before serving, stir in the remaining 2 tablespoons butter and chives.