Kohlrabi and Celery Root Purée — Recipes for Health
Andrew Scrivani for The New York Times
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.
Recipes for Health
Martha Rose Shulman presents food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and to eat.
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1/4 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
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.
Yield: 6 servings.
Advance preparation: You can make this up to an hour before serving. Reheat gently on top of the stove.
Nutritional information per serving: 68 calories (85 with the butter); 0 grams fat (2 grams with the butter); 0 grams saturated fat (1 gram with the butter); 0 grams polyunsaturated fat; 0 grams monounsaturated fat (1 gram with the butter); 0 milligrams cholesterol (5 milligrams with the butter); 15 grams carbohydrates; 4 grams dietary fiber; 94 milligrams sodium (does not include salt to taste; 111 milligrams with the butter); 3 grams protein
Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”