Description
Creamy, flavorful, and festive, this mashed cauliflower, celeriac, and parsnip can be both an everyday nutritious staple and a festive side dish for your holiday menu. This recipe is dairy-free, lectin-free, and a low-carb and more nutritious alternative to mashed potatoes.
Ingredients
FOR ROASTING
- 1 heaping cup cubed celeriac/celery root (one small root)
- 1 heaping cup cubed parsnip (two small parsnips)
- 1 small cauliflower head, cut into florets
- 6 garlic cloves, whole and lightly smashed
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- a few sprigs of fresh thyme (dry can also be used)
FOR BLENDING
- roasted vegetables
- roasted garlic cloves, peeled
- 3 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar (or more to taste)
- 1/2 teaspoon allspice
- pinch of nutmeg
- a little bit of water or plant milk (like 1 tablespoon) if you feel is needed for blending
FOR SERVING
- fresh thyme and oregano
- extra virgin olive oil
- Optional, a pinch of grated tonka bean
Instructions
- Preheat the oven to 400F/200C.
- Add all the vegetables to a baking sheet, drizzle with olive oil and sprinkle with fresh thyme leaves (you can also use dry), salt and pepper. Roast for 30 to 35 minutes, or until the vegetables are fork tender.
- transfer the vegetables to a food processor, along with the other ingredients. Process until you obtain a creamy texture. A little bit of hot water or plant milk can help with consistency if it’s needed.
- Transfer the mash to a serving platter, garnish with fresh herbs, extra virgin olive oil and (optionally) a pinch of grated tonka beans. Tonka beans have an incredible flavor. If you can’t find them, grate some nutmeg instead.
