Kohlrabi and Celery Root Purée — Recipes for Health
Andrew Scrivani for The New York Times
Kohlrabi and Celery Root Puree
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.”
