A new year always seems to bring along the need to eat healthier.
It also brings along winter, which means cold, which means the need for comfort food.
We’re combining the health with comfort food today with a mashed potato replacement. We’re going to use a roasted parsnip and celeriac (also known as celery root) puree to achieve a close second to that giant bowl of carb heaven. The flavors of the two vegetables pair nicely, and they go really with a grilled chicken breast.
INGREDIENTS! It’s a super simple one today: Parsnips, celeriac, and buttermilk. Not shown: olive oil, salt and pepper. Celeriac might also be called celery root in your grocery store.
To prepare the vegetables we need to slice off the ends, peel them with a potato peeler and chop them into one-inch pieces.
Then we toss them with some olive oil, salt, and pepper.
Roast for 15 minutes, toss, then roast for another 15 minutes. After you toss them, start to heat up the buttermilk over medium low heat.
Everybody gets thrown into a food processor or blender and BOOM: Easy seasonal side dish. I like to top mine with sliced green onion.