Garden Potatoes and Root Vegetables with Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is one of the easiest side dishes to make-and to vary. You can substitute turnip, rutabaga, parsley root, or any other root vegetable for the celeriac. Ingredients:
3 cups cubed peeled yukon gold or red potato (about 1 1/2 pounds) |
1 1/2 cups diced peeled celeriac (celery root), turnip, or other root vegetable (about 1/2 pound) |
1/2 teaspoon salt, divided |
4 cups coarsely chopped swiss chard (1 pound) |
1/2 cup chopped green onions |
2 tablespoons butter or stick margarine |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Place potatoes and celeriac in a Dutch oven; cover with water. Bring to a boil. Stir in 1/4 teaspoon salt; cook 20 minutes. Add Swiss chard; cook 10 minutes or until tender. Drain well; place potato mixture in a large bowl. Partially mash potatoes with a potato masher; stir in 1/4 teaspoon salt, onions, butter, and pepper.
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