Root Veggie Mash / Cleriac, Turnip and Parsnip Root
Hey there!
For today’s recipe, aka the second recipe of my #februarysfifteen challenge, I decided to share one of the recipes I have come up with over Christmas. This Christmas I was in charge of the kitchen hence we had a fully plantbased Christmas dinner. However, I wanted this to be amazing and different to anything my family had ever tasted. I ended up serving beet wellington ( a vegan spin on beef wellington) , roasted carrots and Brussels sprouts, mushroom and red wine gravy, sautéed kale with cranberries and last but not least this AMAZING celeriac mash.
How I got to love celeriac…
Now, I actually do not like celeriac. If I had to name one vegetable that I don’t like it would be celeriac. At least, that’s what I used to think until I tried this creamy, smooth, deeeelicious celeriac mash.
Root Veggie Mash / Cleriac, Turnip and Parsnip Root
On Christmas I actually combined potatoes and celeriac, however, for today’s recipe I swapped out the potatoes with turnip and parsley root as I felt like showing you a recipe using some less common root veggies.
Root veggie amazingness!
Root Veggie Mash / Cleriac, Turnip and Parsnip Root
The combination of those three root veggies is just heavenly and trust me it tastes AMAZING as a side with any comforting stew, for example my smoky lentil stew, I just published the other day.
Happy cooking!
- ½ celeriac (200g), peeled and cut into chunks
- 1 parsley root (ca.100g), peeled and cut into chunks
- 1 turnip (ca.100g) peeled and cut into chunks
- 1 dash nut meg
- 2 tbs soy yogurt
- 1 tbs olive oil
- 100ml almond milk
- ¼ tsp salt
- ⇒ all together you want approx. 400g of veggies
- For garnishing:
- chopped parsley for garnishing
- 1 tbs hazelnuts, chopped and toasted
- Boil celeriac, turnip and parsnip root in salted water for approx. 30 minutes or until tender.
- Add the veggies and the rest of the ingredients into a blender and blend until smooth. Garnish with parsley and toasted hazelnuts. Serve right away. It makes a great side for hearty winter stews.
- If you prefer prepping ahead of time you can heat this up in a saucepan adding an additional splash of almond milk to prevent it from burning. Make sure to heat it up on low while stirring continuously.
Bisous,
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