Garden Potatoes and Root Vegetables with Greens

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 pound celery root diced peeled (celery root)
• 0.5 cup green onions chopped
• 0.5 teaspoon salt divided
• 2 tablespoons stick margarine 
• 1 pound swiss chard coarsely chopped
• 1.5 pounds yukon gold red cubed peeled

Equipment

• bowl
• potato masher
• dutch oven

Directions

1. Place potatoes and celeriac in a Dutch oven; cover with water. Bring to a boil. Stir in 1/4 teaspoon salt; cook 20 minutes.
2. Add Swiss chard; cook 10 minutes or until tender.
3. 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.