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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

Description

Tangy And Aromatic, Celeriac (or Celery Root) Has Long Been A Staple In French Cooking. Here, It's Combined With Parsnips And Russet Potatoes For A Side Dish Worthy Of Your Favorite Bistro—or Trattoria, Because We've Relocated The Dish South,

Eating Well