Celeriac Parsnip Mash with Crispy Sage
Serves: 6-8
  • 1 large or 2 medium celeriacs - peeled and roughly chopped
  • 2-3 parsnips - peeled and roughly chopped
  • sea salt
  • 1 large red onion - peeled and sliced into 8 wedges
  • 1-2 garlic heads - separated into cloves (no need to peel the cloves)
  • coconut oil - to taste
  • freshly ground black pepper
  • any plant milk or cooking water from boiling the roots - to taste
  • ghee or olive oil - to taste
  • 1 small bunch sage - leaves
  • smoked paprika - for garnish (optional)
  • olive oil - for garnish (optional)
  1. Preheat oven 400° F (200° C).
  2. Bring celeriac and parsnips to a boil in a large pot of water. Reduce heat to a strong simmer and cook vegetables for 10-15 minutes, until soft throughout, adding salt towards the end.
  3. Place onion and garlic onto a parchment paper-covered baking tray. Add coconut oil, salt, pepper and mix well. Bake for 20 minutes. After 20 minutes, garlic should be done but the onions might need more time - in this case, remove garlic from oven and finish baking the onion until completely soft and caramelized. Slip garlic cloves out of their shells.
  4. Drain the boiled vegetables, reserving some of the cooking liquid if you'll be using it in place of plant milk. Place vegetables into a large bowl together with the roasted garlic and mash with a potato masher to your desired consistency.
  5. Place roasted onion and ½ cup plant milk/cooking water into a blender and blend until smooth. Add blended onion to the mashed vegetables, adding more liquid if needed to achieve your desired consistency. Add ghee or olive oil to taste. Alternatively, mix all the vegetables in a food processor together with the plant milk/cooking liquid, which will make for a smoother, less textured puree.
  6. Heat 2-3 tablespoons coconut oil in a medium pan on medium heat. Add well-dried sage leaves to the pan along with salt and pepper and fry, stirring, for a couple of minutes until crispy. Mix the oil left over from frying the sage into the mash. Optionally, mix in some of the crispy sage into the mash as well. Garnish mash with crispy sage, smoked paprika and olive oil, and serve.
You can use just celeriac or just parsnips for this mash as well.
Recipe by Golubka Kitchen at https://golubkakitchen.com/celeriac-parsnip-mash-with-crispy-sage/