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Garden Potatoes and Root Vegetables with Greens

Yield 8 servings (serving size: 1/2 cup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.