Root Vegetable Mash
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 200
- Total Fat
- 12
- Saturated Fat
- 8
- Carbohydrates
- 21
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 3
- Cholesterol
- 32
- Sodium
- 435
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
Ingredients
1 pound russet potatoes (about 2 medium), peeled and chopped
1 medium celery root (about 1 1/2 pounds), peeled and chopped
1 large parsnip, peeled, tough core removed, and chopped
1 bay leaf
Kosher salt
1 stick salted butter, at room temperature
1/4 to 1/2 cup milk, warmed
Freshly ground pepper
Freshly grated nutmeg
Directions
- Combine the potatoes, celery root, parsnip and bay leaf in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until the vegetables are very tender, about 15 minutes.
- Drain the vegetables and discard the bay leaf. Transfer to a food processor, add the butter and puree, gradually adding the milk, until smooth. Season with salt and pepper. Transfer to a serving dish and sprinkle with nutmeg.