Tangy and aromatic, celeriac (or celery root) has long been a staple in French cooking.
Place potato in a medium saucepan; cover with lightly salted water.
Bring both saucepans to a boil over medium-high heat.
When the potato is tender, drain and transfer to a large bowl.
Mash with a potato masher.
Cover and keep warm.
Add the puree to the potato.
Stir into the puree, along with 2 tablespoons chives, yogurt, mustard, salt and pepper.
Garnish with the remaining 1 tablespoon chives.
(Alternatively, cover and refrigerate for up to 2 days; reheat in the microwave.)
Look for round celeriac globes with smooth, tight, papery skins.
Fewer indentations mean easier peeling.
But do clean out whatever indentations there are.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
