Growing at the Speed of Life - A Year in the Life of My First Kitchen Garden

the root with a knife, making sure to cut out all
the brown spots and any woody parts near the
center. Slice thickly and then cut into 1-inch
pieces.
Peel the potatoes and cut into 1-inch slices.
Put the celery root, potatoes, salt, and water
into a medium saucepan. Cover and bring to a
boil, then turn down the heat and simmer for
25 minutes, or until the vegetables are very soft.
Strain the vegetables and cover with a towel
to dry out for 5 minutes, then mash well. Stir
in the yogurt cheese, white pepper, and sliced
celery leaves. Cover until ready to serve.

Per serving : 96 calories, 0 g fat, 0 g saturated fat, 21 g
carbohydrate, 3 g protein, 3 g dietary fi ber, 186 mg
sodium. Exchanges: 2 Vegetable

COLORFUL



MASHED POTATOES

This is the potato lovers answer to the well­
known pasta primavera—an otherwise bland
presentation dressed up with lots of colors.
SERVES 6

2 medium Yukon Gold potatoes cut in chunks
(yield 2 cups)
1½ cup low-fat milk
2 teaspoons olive oil
1 cup chopped red onion
1 cup chopped carrots
¼ teaspoon caraway seeds
1 cup chopped broccoli

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

Boil the potatoes 10–15 minutes or until very

soft. Drain and return to pot, put a towel over

the top, and press onto the potatoes. Let them

sit on very low heat for 5 minutes to dry. Mash

and stir in the milk. Set aside.

Heat the oil in a skillet over medium-high

and sauté the onion 2 minutes. Add the carrots

and caraway seeds, and cover and cook about

10 minutes until almost tender. Add the broc­

coli and cook 5 minutes more. The carrots and

broccoli should both be just tender and bright

in color.

Stir in the mashed potatoes, salt, and black

pepper. Heat through and serve.

Per serving : 116 calories, 3 g fat, 1 g saturated fat (8%

calories from saturated fat), 18 g carbohydrate, 4 g

protein, 2 g dietary fiber, 146 mg sodium. Exchanges:

1 Starch, 1 Vegetable, ½ Fat

POTATO • 219