Mashed Roots with Buttermilk & Chives

• 2 pounds celery root (celeriac), peeled (see Tips) and cut into 1-inch pieces
• 1 pound rutabaga, peeled (see Tips) and cut into 1-inch pieces
• 1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 5 cloves garlic, peeled
• 4 tablespoons unsalted butter, divided
• 3/4 cup nonfat buttermilk (see Tips)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon ground nutmeg
• 1/3 cup snipped fresh chives

Preparation

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 the water level and replenishing as necessary"until the vegetables are fall-apart tender, 20 minutes more.
2. Remove the vegetables, drain the cooking liquid and return the vegetables to the pan. Add 2 tablespoons butter and mash until chunky-smooth. Gradually stir in buttermilk, salt, pepper and nutmeg.
3. Just before serving, stir in the remaining 2 tablespoons butter and chives.

Tips & Notes

• 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.

• Tips: To peel celery root and rutabaga, cut off one end to create a flat surface to keep it steady. Cut off the skin with your knife, following the contour of the root. Or use a vegetable peeler and peel around the root at least three times to ensure all the fibrous skin has been removed.
• No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.Contributed by: EatingWell.com