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


Recipe Summary

8 servings (serving size: 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

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.