Roasted Mashed Cauliflower with Celeriac and Parsnip

Roasted Mashed Cauliflower with Celeriac and Parsnip

Creamy, flavorful, and festive, this roasted mashed cauliflower with 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

Ingredients

- Celeriac/celery root - Parsnip - Cauliflower - Garlic cloves - Extra virgin olive oil - Salt and pepper - Fresh thyme

For roasting

Ingredients

Ingredients

- Roasted vegetables - Roasted garlic cloves - Extra virgin olive oil - Apple cider vinegar - Allspice - Nutmeg - Plant milk

For blending

- Fresh thyme or oregano - Extra virgin olive oil - Optional: Tonka beans

For serving

1

Preheat the oven to 400F/200C. Add all the vegetables to a baking sheet, drizzle with olive oil and sprinkle with fresh thyme leaves, salt and pepper. Roast for 30 to 35 minutes, or until the vegetables are fork tender.

Roast vegetables

2

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.

Process ingredients

3

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.

Serve and enjoy

Tap the link below for full recipe and more healthy holiday meal ideas

Tap the link below for full recipe and more healthy holiday meal ideas