Kohlrabi and Celery Root Purée

This simple combination tastes so good to me, it hardly needs embellishment. The butter is optional. If you miss old-fashioned buttery mashed potatoes, let this be a stand-in.

Ingredients

• ¼ pound Yukon gold potatoes (1 medium), peeled and diced
• 1 pound kohlrabi, peeled and cut into large pieces
• 1 large celery root, about 1 pound, peeled and cut into large pieces
• 1 to 2 tablespoons plain yogurt (to taste)
• 1 tablespoon butter (optional)
• Salt and freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    69 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 2 grams protein; 0 milligrams cholesterol; 93 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Place the potatoes, kohlrabi and celery root in a steamer above 2 inches of boiling water. Cover and steam 15 to 20 minutes, until tender.
2. Drain, cover tightly and allow to sit for 5 minutes, to steam and dry out. Mash with a potato masher or through a food mill fitted with a medium screen. Add the yogurt and the butter and mix together until incorporated. Season to taste with salt and pepper.

• Advance preparation: You can make this up to an hour before serving. Reheat gently on top of the stove.

About 30 minutes