Our resident endurance sports chef Jess Cera gave four holiday side-dish faves a healthy makeover. Gobble them up!
Root Veggie and Fresh Herb Mash
Root veggies are a satisfying source of complex carbohydrates with many anti-inflammatory and antioxidant benefits—you might just forget mashed potatoes ever existed.
2 large baking potatoes 2 medium rutabagas
1 medium celery root
2 large parsnips
6 cloves garlic, peeled
1⁄2 cup light sour cream
2 T olive oil or grass-fed butter 1 tsp salt
1⁄2 tsp fresh cracked pepper
3 T flat leaf parsley, freshly chopped
3 T chives, freshly chopped
2 T tarragon, freshly chopped
Using a vegetable peeler, peel the veggies, and dice into 1-inch pieces.
Place the veggies and garlic cloves in a large pot, and cover with water. Bring to a boil over high heat. Reduce heat to medium cook, partially covered, until soft, about 20 minutes.
Drain in a colander and return to pot, off the heat. Add the sour cream, olive oil or butter, salt, and pepper to the veggies and mash until desired consistency. Note: Use a food processor for a smooth purée.
Stir 2 T, each, parsley, and chives—and all of the tarragon—into the mash.
Scoop the mash into a serving dish and sprinkle the remaining 1 TBSP, each, parsley and chives on top.