For some, omitting mashed potatoes from a Thanksgiving feast is sacrilege. But if you're looking to save more than 100 calories, swapping out the creamy side with something comparably delicious is in order. A lightened-up celery root (also called celeriac) and parsnip puree is an excellent lower-calorie and lower-fat substitute, with the addition of added fiber and protein.
Get the easy celery root and parsnip puree recipe after the break.
I used almond milk in my recipe, but any type of milk works. I also omitted butter but used two-percent Greek yogurt to add a little bit of creaminess.
Adapted from Food Network
Celery Root and Parsnip Puree
1 celery root, peeled and cubed
2 parsnips, peeled and cubed
1 cup unsweetened almond milk
2/3 cup 2-percent Greek yogurt
Salt and pepper
- Add cubed parsnip and celery root to a medium pot of salted boiling water. Cook until tender, about 20 minutes.
- Drain, then let sit for two minutes to steam.
- Add half the cubes to blender with half the amount of milk and yogurt. Blend until smooth, and then transfer to a medium bowl.
- Repeat with remaining ingredients to blender and add to the bowl.
- Season with salt and pepper.
Makes 4 servings.