Garden Potatoes and Root Vegetables with Greens

Name: Garden Potatoes and Root Vegetables with Greens
Yield: 8 servings (serving size: 1/2 cup)
Ingredients: 3 cups cubed peeled Yukon gold or red potato (about 1 1/2 pounds); 1 ½ cups diced peeled celeriac (celery root), turnip, or other root vegetable (about 1/2 pound); ½ teaspoon salt, divided; 4 cups coarsely chopped Swiss chard (1 pound); ½ cup chopped green onions; 2 tablespoons butter or stick margarine; ¼ teaspoon freshly ground black pepper

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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.

Recipe by Cooking Light October 1999

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Recipe Summary

Yield:

8 servings (serving size: 1/2 cup)

Nutrition Info

Ingredients

3 cups cubed peeled Yukon gold or red potato (about 1 1/2 pounds)
1 ½ cups diced peeled celeriac (celery root), turnip, or other root vegetable (about 1/2 pound)
½ teaspoon salt, divided
4 cups coarsely chopped Swiss chard (1 pound)
½ cup chopped green onions
2 tablespoons butter or stick margarine
¼ teaspoon freshly ground black pepper

Directions

Step 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.

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Nutrition Facts

Per Serving:

98 calories; calories from fat 28%; fat 3.1g; saturated fat 1.8g; mono fat 0.9g; poly fat 0.2g; protein 2.3g; carbohydrates 16.6g; fiber 1.8g; cholesterol 8mg; iron 1.2mg; sodium 249mg; calcium 32mg.

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Garden Potatoes and Root Vegetables with Greens

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Recipe Summary

Ingredients

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Nutrition Facts

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Garden Potatoes and Root Vegetables with Greens

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Garden Potatoes and Root Vegetables with Greens