Garden Potatoes and Root Vegetables with Greens

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This is one of the easiest side dishes to make--and to vary. You can substitute turnip, rutabaga, parsley root, or any other root vegetable for the celeriac.
8 servings (serving size: 1/2 cup)

Ingredients

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3 cups cubed peeled Yukon gold or red potato (about 1 1/2 pounds)
1 1/2 cups diced peeled celeriac (celery root), turnip, or other root vegetable (about 1/2 pound)
1/2 teaspoon salt, divided
4 cups coarsely chopped Swiss chard (1 pound)
1/2 cup chopped green onions
2 tablespoons butter or stick margarine
1/4 teaspoon freshly ground black pepper

Preparation

Place potatoes and celeriac in a Dutch oven; cover with water. Bring to a boil. Stir in 1/4 teaspoon salt; cook 20 minutes. Add Swiss chard; cook 10 minutes or until tender. Drain well; place potato mixture in a large bowl. Partially mash potatoes with a potato masher; stir in 1/4 teaspoon salt, onions, butter, and pepper.

Created date

October 2003

Nutritional Information

Calories 98
Caloriesfromfat 28 %
Fat 3.1 g
Satfat 1.8 g
Monofat 0.9 g
Polyfat 0.2 g
Protein 2.3 g
Carbohydrate 16.6 g
Fiber 1.8 g
Cholesterol 8 mg
Iron 1.2 mg
Sodium 249 mg
Calcium 32 mg