Unfortunately, this is another picture-less post–I’ve been saving this recipe for a year now, but I can’t find old photos!
Thanksgiving is one of my favourite holidays. Growing up, we never really celebrated it much, until my sister and I were a bit older and were enthralled by the Food Network and their Thanksgiving-themed recipes, leading us to want to participate in our house cooking. With that meant taking on all of the major holidays, because we just loved to cook and experimenting different flavour combinations rather than cooking traditional dishes.
With Canadian Thanksgiving just around the corner, this was a product of some inspiration I had because, well, mashed potatoes as a side is SO boring. It’s also just starchy and plain and with no flavour. Don’t get me wrong, potatoes can still be good for you (depending on how you cook it) since it’s full of nutrients and vitamins, and I mean you can certainly add to it and dress it up, but it’s still just mushy carbohydrates. So I’m always looking for alternatives to potatoes.
Enter celeriac and parsnip, which are part of the carrot family. Celeriac is just a fancy name for celery root, and it’s basically the root from which, well you guessed it, celery grows! Unlike other root vegetables, celeriac is low in carbs and starch, yet it has a texture that is rather potato-like. It tastes pretty similar to the stalks of celery, but it has more of an earthiness to it that you wouldn’t find in regular celery. Parsnip, on the other hand, contains a bit more carbs than celeriac. However, it has much more fibre, as well as other vitamins and minerals, including potassium.
Because one would normally replace potatoes with sweet potatoes or yams, I just wasn’t feeling it. Then I saw these two root vegetables at the store, and thought of the idea to use it as a replacement for mashed potatoes. Well, it worked, and my family loved it. Call it an elevated mashed potato instead. You’ll be sure to like this too if you want a change from the norm!
- 1 celery root, cubed
- 5 parsnips, peeled and cut
- 1/2 onion, diced
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp dijon mustard
- 3 tbsp grated Parmesan cheese (vegans can omit or use nutritional yeast)
- salt, to taste
Boil the celeriac and parsnips in a large pot of salted boiling water. Boil until they are fork tender.
Meanwhile, heat a pan with olive oil on medium heat. Add the onion and garlic, and let sautee for a couple minutes until it picks up some colour. Set aside.
To a food processor, add the celeriac, parsnips, and sautéed onion and garlic, as well as the mustard, parmesan (or nutritional yeast), and salt. You can also add a drizzle of olive oil or melted vegan butter. Process until smooth and creamy. Serve and enjoy!!