Garden Potatoes and Root Vegetables with Greens - Just Dutch Oven Recipes


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Garden Potatoes and Root Vegetables with Greens

3 cups Yukon gold potatoes -- cubed peeled OR red potato -- (about 1 1/2 pounds)
1 1/2 cups diced peeled celeriac -- (celery root)
1/2 teaspoon salt -- divided
4 cups coarsely chopped Swiss chard -- (about 1lb.)
1/2 cup green onions -- chopped
2 tablespoons butter or stick margarine
1/4 teaspoon freshly ground black pepper

This is one of the easiest side dishes to make-and to vary. You can substitute turnips, rutabaga, parsley root, or any other root vegetable for the celeriac.

Place potatoes and celeriac in a Dutch oven; cover with water. Bring to a boil. Stir in 1/4 teaspoon salt; cook 20 minutes. Add Swiss chard; cook 10 minutes or until tender. Drain well; place potato mixture in a large bowl. Partially mash potatoes with a potato masher; stir in 1/4 teaspoon salt, onions, butter, and pepper. Yield: 8 servings (serving size: 1/2 cup).