Warm comfort food with an uncommon ingredient.  Brought to us in collaboration with our friends at Green Mountain Farm Direct. 

ACTIVE: 45 MIN TOTAL: 11/4 HRS

TO MAKE AHEAD: Cover and refrigerate for up to 2 days; reheat in the
microwave.

1 medium celeriac (about 1
pound), peeled and cut into
1-inch cubes
3 medium parsnips (about 3/4
pound), peeled and cut into
1-inch slices
1 large russet potato (about
3/4 pound), peeled and
quartered
1/4 cup vegetable or reducedsodium
chicken broth
2 Tbsp. extra-virgin olive oil
3 Tbsp. chopped fresh chives,
divided
2 Tbsp. low-fat or nonfat plain
yogurt
11/2 tsp. Dijon mustard
1/2 tsp. salt
Ground pepper to taste
1/2 cup freshly grated Parmesan
cheese

1. Place celeriac and parsnips in a large saucepan; cover with lightly salted
water. Place potato in a medium saucepan; cover with lightly salted water.
Bring both saucepans to a boil over medium-high heat. Reduce heat to
low, cover, and simmer gently until the vegetables are very tender, about
20 minutes for the potato and 30 to 40 minutes for celeriac and parsnips.
2. Drain the potato and mash in a large bowl with a potato masher. Cover
and keep warm. Drain the celeriac and parsnips and transfer to a food processor;
process until smooth. Add the puree to the potato.
3. Meanwhile, combine broth and oil in a saucepan (or measuring cup)
and heat on the stovetop (or in the microwave) until steaming. Stir into
the puree, along with 2 Tbsp. chives, yogurt, mustard, salt and pepper. Stir
in Parmesan. Garnish with the remaining 1 Tbsp. chives. Serve hot.

SERVES 6: 2/3 CUP EACH

Calories 194, Fat 7g (sat 2g), Cholesterol 6mg, Carbs 29g, Total sugars 5g
(added 0g), Protein 5g, Fiber 5g, Sodium 445mg, Potassium 705mg.
Nutrition bonus: Vitamin C (33% daily value), Potassium (20% dv).

©EATING WELL, INC. FOR MORE RECIPES & NUTRITION INFORMATION, GO TO EATINGWELL.COM