Celery Root Colcannon

Celery Root Colcannon

Ingredients

• 1¼ pounds celery root, peeled and cut into ½-inch pieces
• 2 cloves garlic, peeled
• 1 tablespoon extra-virgin olive oil
• 3 cups thinly sliced green cabbage
• ¼ teaspoon salt plus a pinch, divided
• ½ cup reduced-fat milk, warmed
• 2 tablespoons butter, cut into small pieces
• ¼ teaspoon ground pepper
• 1 tablespoon chopped fresh chives and/or parsley

Directions

1. Bring a large saucepan of water to a boil. Add celery root and garlic; cook until very tender, about 15 minutes. Drain.
2. Meanwhile, heat oil in a large skillet over medium heat. Add cabbage, sprinkle with ¼ teaspoon salt and cook, stirring often, until very tender and light brown in spots, 8 to 10 minutes. Remove from heat and cover.
3. Transfer the celery root and garlic to a food processor; add the remaining pinch of salt, milk, butter and pepper; puree until smooth. Scrape into a large bowl and stir in the cabbage and herbs.