1 – celery root (sometimes hard to find) or 2 large parsnips
1 ½ lbs. – Yukon gold potatoes
salt and pepper (to taste)
¼ cup – half & half
¼ cup – margarine
½ Tablespoon – prepared white horseradish (optional) or ¼ Tablespoon – dried tarragon (optional)
1 Teaspoon – olive oil
Remove skin of celery root and peel potatoes. Cut into equal sized pieces and place in saucepan with salt. Bring to a boil, then reduce heat and cook about 20 minutes or until celery root and potatoes are soft. Drain and mash.
Add half & half and margarine, then stir until smooth. Salt and pepper to taste.
Before serving drizzle 1 Teaspoon of olive oil on top.
When figuring fat allotment, divide potatoes into personal portions. Divide total fats used by number of servings. Remember to discuss all portions and food allowances with your nutritionist.
From Kitchen Revival