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Root Veggie Mash with Caramelized Leeks (Stage 3)
INGREDIENTS:
  • -
    • 1 large or 2 small Celery root bulbs, scrubbed, peeled and diced
    • 1 large or 2 small Turnips, peeled and diced
    • 1 large or 2 small Parsnips, peeled, diced
    • 1 quart low sodium chicken stock
    • 4oz 0% Fage Greek Yogurt
    • 2 teaspoons extra virgin olive oil
    • 1 teaspoon butter
    • 1 Leek, greens removed, bulb and lower stalk sliced
    • ¼ teaspoon salt
    • Chives
    
  1. Wash, peel, and dice all vegetables to ~1” pieces. Place in a large sauce pan, pour chicken stock over vegetables to cover ~2” above mixture.

  2.  Bring liquid to boil, reduce to simmer, let cook over medium heat ~15-20 minutes until vegetables are soft.

  3. While vegetables are cooking, in a large skillet, heat olive oil and butter over medium-high heat, when butter is melted, add chopped leaks and salt. Continue to cook over medium heat, stirring occasionally until leek is caramelized, ~20 minutes.

  4. When vegetables are cooked, remove from heat and drain cooking liquid, reserving ~1 cup. Using an immersion blender or hand mixer, mash vegetables to desired consistency. Add reserved cooking liquid to maintain smooth consistency.

  5. Stir in Greek Yogurt and caramelized leeks to combine, serve topped with chopped chives.

Prep Time 00:15; Cook Time 00:40; Total Time 00:55; Calories 150; Carbohydrates 16g; Cholesterol 2mg; Fat 3.5g; Fiber 4g; Protein 5.3g; Sodium 116mg; Recipe Yield 4 servings

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