Categories: Vegetables

Ingredients

• 8 medium Yukon Gold potatoes cut into 1-inch pieces
• 6 medium parsnips, peeled and cut into 1-inch pieces
• 2 large celery roots, peeled and cut into 1-inch pieces
• 3 cups chicken broth
• 2 1/2 tsp. salt, divided
• 2/3 cups 2% milk
• 2 tsp. garlic powder
• 1/2 tsp. pepper

Directions

1. In a Dutch oven, combine the potatoes, parsnips, celery roots, broth and 2 tsp. salt. Add water to cover vegetables. Bring to a boil. Reduce heat; cook covered, for 15 to 20 minutes or until vegetables are tender.

2. Using a slotted spoon, transfer vegetables to a large bowl, reserve cooking liquid. Nash vegetables, gradually adding the milk, garlic powder, pepper, remaining salt and enough reserved cooking liquid to reach desired consistency.

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