- 1 pound russet potatoes, peeled and cut into quarters
- 1/2 pound parsnips, peeled and cut into large chunks
- 1 small rutabaga, peeled and cut into 3/4-inch chunks
- 1 medium celery root (celeriac), peeled and cut into 1/2-inch chunks
- 3 ounces soft goat cheese, chunked
- 3 tablespoons nely chopped scallion greens
- Salt, freshly ground black pepper and nutmeg, to taste
- Place chopped vegetables into a pot with enough cold water to cover. Add 2 teaspoons salt and cook until they are very soft.
- Pour o? and save the cooking water.
- Place the drained vegetables back on the burner and let them dry a bit. Mash them with a potato masher, gradually adding back about 1 cup or more of the cooking water, until you achieve your desired consistency.
- Season the vegetables with salt, freshly ground pepper and a pinch of nutmeg.
- Swirl in the goat cheese and scallions. Don’t mix goat cheese in completely, letting some chunks show.
Note: For a more traditional taste, replace cooking water with warm milk and goat cheese with butter.
The humble potato is a good source of vitamin C and vitamin E, providing your body with ammunition to rebuild cells, and to support heart and nervous system activity. Rutabagas are also an excellent source of vitamin C, ber, potassium and vitamin A. Celery root is high in ber, potassium, magnesium and vitamin E.
Recipe created by Anna Gershenson and courtesy of Mass Farmers Markets