Celeriac & Parsnip Mash

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Tangy and aromatic, celeriac (or celery root) has long been a staple in French cooking. Here, it's combined with parsnips and russet potatoes for a side dish worthy of your favorite bistro--or trattoria, because we've relocated the dish south, from Paris to Tuscany, using olive oil and Parmesan cheese. The potato is kept separate from the celeriac and parsnip because it gets gluey when pureed in a food processor.

By
EatingWell Test Kitchen
Eating Well Bio Page
EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

EatingWell's Editorial Guidelines
Updated on April 22, 2024
Tested by
EatingWell Test Kitchen
Eating Well Bio Page
Tested by EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Sylvia Geiger, M.S., RD
Reviewed by Dietitian Sylvia Geiger, M.S., RD

As EatingWell’s former dietitian and nutrition advisor, Sylvia Geiger worked closely with the culinary and editorial team to ensure that our recipes are not only delicious, but also meet the nutrition parameters we have set for ourselves.

EatingWell's Editorial Guidelines
3755491.jpg
Cook Time:
45 mins
Additional Time:
30 mins
Total Time:
1 hr 15 mins
Servings:
6
Yield:
6 servings, 2/3 cup each
Nutrition Profile:
High-Fiber Vegetarian Gluten-Free Low-Calorie
Jump to Nutrition Facts
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Ingredients

  • 1 medium celeriac, (about 1 pound), peeled and cut into 1-inch cubes

  • 3 medium parsnips, (about 3/4 pound), peeled and cut into 1-inch slices, thick ends quartered

  • 1 large russet potato, (about 3/4 pound), peeled and quartered

  • 1/4 cup vegetable broth, or reduced-sodium chicken broth

  • 2 tablespoons extra-virgin olive oil

  • 3 tablespoons chopped fresh chives, divided

  • 2 tablespoons low-fat or nonfat plain yogurt

  • 1 ½ teaspoons Dijon mustard

  • ½ teaspoon salt

  • ½ cup freshly grated Parmesan cheese

  • Freshly ground pepper, to taste

Directions

  1. Place 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.

  2. 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; process until smooth, stopping once or twice to scrape down the sides. Add the puree to the potato.

  3. 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.

Tips

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.

Originally appeared: EatingWell Magazine, Fall 2003

Nutrition Facts (per serving)

194 Calories
7g Fat
29g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 2/3 cup
Calories 194
% Daily Value *
Total Carbohydrate 29g 11%
Dietary Fiber 5g 18%
Total Sugars 5g
Protein 5g 11%
Total Fat 7g 9%
Saturated Fat 2g 9%
Cholesterol 6mg 2%
Vitamin A 134IU 3%
Vitamin C 20mg 22%
Folate 55mcg 14%
Sodium 445mg 19%
Calcium 128mg 10%
Iron 1mg 8%
Magnesium 48mg 12%
Potassium 705mg 15%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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