Mashed Parsnip and Celery Root
If you are looking for a lighter, equally delicious alternative to classic mashed potatoes, look no further. Celery root is essentially the bulb of the celery plant, and gives the same firm texture as potatoes but with its own fantastic flavor. This recipe is packed with lower carbs, more nutrients, and protein to boot. Plus its super simple.
1 celery root
1 cup milk (skim, 2% or almond)
2/3 cup greek yogurt (0 or 2% fat)
Salt and pepper to taste
Peel and cube parsnips and celery root into 1 inch cubes. Bring a pot of salted water to a boil, add parsnip and celery root and cook for about 20 minutes, or until tender. Drain.
In a separate bowl, mix milk and yogurt together.
Using either a stick blender in the boiling pot, or transferring boiled parsnip and celery root to a blender, slowly add the milk and yogurt mixture while blending until the whole mixture is smooth.
Season with salt and pepper to taste.