Ingredients

1 medium celeriac (about 1 pound), peeled and cut into 1-inch cubes
3 medium parsnips (about 3/4 pound), peeled and cut into 1-inch slices, thick ends quartered
1 large russet potato (about 3/4 pound), peeled and quartered
1/4 cup vegetable broth or reduced-sodium chicken broth
2 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh chives, divided
2 tablespoons low-fat or nonfat plain yogurt
1 1/2 teaspoons Dijon mustard
1/2 teaspoon salt
Freshly ground pepper to taste
1/2 cup freshly grated parmesan cheese
Tip: Look for round celeriac globes with smooth, tight, papery skins. Fewer indentations mean easier peeling. But do clean out whatever indentations there are.



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Description

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