KOHLRABI AND CELERY ROOT PURéE

Kohlrabi and Celery Root Purée image

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.

Provided by Martha Rose Shulman

Categories weekday, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 6

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Ingredients

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

Steps:

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.
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.

Nutrition Facts : @context http, Calories 66, UnsaturatedFat 0 grams, Carbohydrate 14 grams, Fat 0 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 405 milligrams, Sugar 3 grams