Mashed Roots with Buttermilk and Chives

Ingredients

• 2 pounds organic celery root, peeled and cut into 1-inch pieces
• 1 pound organic rutabaga, peeled and cut into 1-inch pieces
• 1 pound organic Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 5 cloves organic garlic, peeled
• 4 Tbsps organic unsalted butter, divided
• ¾ cup organic nonfat buttermilk
• ½ tsp salt
• ¼ tsp freshly ground pepper
• ¼ tsp ground nutmeg
• ⅓ cup snipped fresh chives

Directions

1. Bring 1 inch of water to a simmer in a large pan or Dutch oven. Place celery root, rutabaga and potatoes in a large steamer basket over the water, cover and steam over medium-low heat for 20 minutes. Add garlic and continue steaming — checking water level and replenishing as necessary — until vegetables are fall-apart tender, 20 minutes more.
2. Remove vegetables, drain cooking liquid and return vegetables to pan. Add 2 Tbsps butter and mash until chunky-smooth. Gradually stir in buttermilk, salt, pepper and nutmeg.
3. Just before serving, stir in the remaining 2 Tbsps butter and chives.

 Stir together blueberries, honey, lemon zest and juice in a medium saucepan. Bring to a boil; reduce heat to maintain a simmer and cook, stirring occasionally, until thickened, about 15 minutes. Let cool for 10 minutes; serve warm.

MAKE AHEAD TIP: Prepare through Step 2 and refrigerate for up to 2 days. Reheat in a double boiler and stir in the remaining butter and chives (Step 3) just before serving.

Nutrition Facts

Serving size: ¾ cup each. Per serving: 167 calories; 6 g fat (4 g sat, 0 g mono); 15 mg cholesterol; 25 g carbohydrate; 4 g protein; 4 g fiber; 274 mg sodium; 779 mg potassium. 1½ Carbohydrate Servings

Nutrition Bonus: Vitamin C (35% daily value), Potassium (22% DV)

Exchanges:1 starch, 1 vegetable, 1 fat