Contributed by (Recipe adapted from “Eating Well” at www.eatingwell.com)

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Ingredients

1 medium Celeriac, (about 1 pound), peeled and cut into 1-inch cubes
3 medium Parsnips, (about 3/4 pound), peeled and cut into 1-inch slices, thick ends quartered
1 large russet Potato, (about 3/4 pound), peeled and quartered
1/4 C Vegetable broth 2 Tbs extra-virgin Olive oil
3 Tbs chopped fresh Chives, divided 2 Tbs low-fat or nonfat plain Yogurt
1 1/2 tsp Dijon mustard 1/2 tsp Salt
freshly ground Pepper, to taste 1/2 C freshly grated Parmesan cheese

Instructions

Place celeriac and parsnips in a large saucepan; cover with lightly salted water. Place potato in a medium saucepan; cover with lightly salted water. Bring both saucepans to a boil over medium-high heat. Reduce heat to low, cover, and simmer gently until the vegetables are very tender when pierced with a fork, about 20 minutes for the potato and 30 to 40 minutes for the celeriac and parsnips.
When the potato is tender, drain and transfer to a large bowl. Mash with a potato masher. Cover and keep warm. When the celeriac and parsnips are tender, drain and transfer to a food processor; process until smooth, stopping once or twice to scrape down the sides. Add the puree to the potato. Meanwhile, combine broth and oil in a saucepan and heat on the stovetop until steaming. Stir into the puree, along with 2 tablespoons chives, yogurt, mustard, salt and pepper. Stir in Parmesan. Garnish with the remaining 1 tablespoon chives. Serve hot.

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