Ingredients
- 250 g celeriac, peeled, diced.
- 400 g parsnip, skin left on and diced, approx. 4 parsnips.
- 2 cloves garlic, whole, peeled.
- 1 tablespoon extra virgin olive oil.
- 2 shallots, halved.
- 4 g baby beetroots, halved.
- 6 sprigs thyme, fresh.
- Sea salt and freshly cracked black pepper, to taste.
- 400 ml coconut milk, full-fat.
Directions
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and line a large baking tray with baking paper.
2. In a bowl combine celeriac, parsnips, garlic and half the olive oil. Season with salt and pepper and coat well. Place on one side of the baking tray.
3. In a separate bowl, combine onion and beets with remaining olive oil and a little salt and pepper. Coat well and place on the other side of the tray, place thyme sprigs on top of the beetroots.
4. Roast for 25–30 minutes until veggies have softened and are caramelised.
5. Remove from the oven and place celeriac, parsnip and garlic in a bowl with coconut milk. Puree with a stick blender until smooth and creamy.
6. Serve topped with roasted beets, onion and thyme.
We reckon we’ve come up with the best and creamiest mash EVER! Swapping potatoes for celeriac and parsnip and some seriously good toppers, this mash is the side dish that steals the show!
Ingredients
- 250 g celeriac, peeled, diced.
- 400 g parsnip, skin left on and diced, approx. 4 parsnips.
- 2 cloves garlic, whole, peeled.
- 1 tablespoon extra virgin olive oil.
- 2 shallots, halved.
- 4 g baby beetroots, halved.
- 6 sprigs thyme, fresh.
- Sea salt and freshly cracked black pepper, to taste.
- 400 ml coconut milk, full-fat.
Directions
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and line a large baking tray with baking paper.
2. In a bowl combine celeriac, parsnips, garlic and half the olive oil. Season with salt and pepper and coat well. Place on one side of the baking tray.
3. In a separate bowl, combine onion and beets with remaining olive oil and a little salt and pepper. Coat well and place on the other side of the tray, place thyme sprigs on top of the beetroots.
4. Roast for 25–30 minutes until veggies have softened and are caramelised.
5. Remove from the oven and place celeriac, parsnip and garlic in a bowl with coconut milk. Puree with a stick blender until smooth and creamy.
6. Serve topped with roasted beets, onion and thyme.