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V Garden Potatoes and Root Vegetables with Greens (Cooking Lig
This recipe is adaptable to any root vegetable or hearty greens – whatever we get with our share!

3 cups cubed potato (about 1 1/2 pounds)
1 1/2 cups diced peeled celeriac (celery root), turnip, or other root vegetable
(about 1/2 pound)
1/2 tsp. salt, divided
4 cups coarsely chopped Swiss chard or other hearty green (about 1 pound)
1/2 cup green onions
2 Tablespoons butter or stick margarine
1/4 tsp. freshly ground black pepper

Place potatoes and roots in Dutch oven, cover with water. Bring to a boil. Stir in 1/4 tsp. salt; cook 20 minutes. Add chard; cook 10 minutes or until all is tender (adjust cooking time to type of greens and roots – collards will take longer).

Drain well; place potato mixture in a large bowl. Partially mash potatoes with a potato masher; stir in 1/4 tsp. salt, onions, butter and pepper.

Serves 8.