Sautéed Celeriac Parsnip Mash

by Edward Daniel 8 January 2016

written by Edward Daniel 8 January 2016

Caption of Sautéed Celeriac Parsnip Mash. Image by Edward Daniel (c).

Celeriac and parsnip when sautéed give this luscious taste when combined; this dish is a great side accompaniment.

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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

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Serves: 6 Prep Time: 30 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

700g celeriac, diced
500g parsnip, diced
3tbs extra virgin olive oil
2 rosemary sprigs
2 thyme sprigs
2 bay leaves
4-cardamom pod
3 cloves of India
500ml filtered water

Instructions

In a medium sized saucepan, place the rosemary, thyme, bay leaves, cardamon pods, cloves of India and water.
In a large frying pan, sauté the celeriac and parsnip in batches in olive oil until golden brown. Add to the saucepan.
When ready to serve, cover the saucepan with a lid and cook until the celeriac and parsnip have softened. This should take about 15 minutes over a medium heat.
Switch off the heat and remove the herbs and spices. Transfer the celeriac and parsnip mixture to a food processor and mash to a fine pulp. Serve immediately.

Celeriac Mash Parsnip

Sautéed Celeriac Parsnip Mash

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