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Ingredients
Celery Root Mash
- 1 large celery root, peeled and cut into ¾ chunks
- 1 large white sweet potato, peeled and cut into ¾ chunks
- 2 medium parsnips, peeled and cut into ¾ chunks
- 1 tablespoon ghee
- ¼ cup canned coconut milk
- ¼ teaspoon sea salt
- 5 grinds of freshly ground black pepper
- ¼ teaspoon ground nutmeg
Mushroom Ragu
- 1½ pounds mushrooms (I used chanterelle and oyster)
- 2 tablespoons ghee
- 2 shallots, minced
- 1 sprig thyme
- ¼ teaspoon sea salt
- 5 grinds of freshly ground black pepper
- 1 tablespoon sherry vinegar
- 2 tablespoons coconut aminos
- 1 cup stock, low sodium (beef, chicken, or vegetable)
- 1 tablespoon tomato paste
- ¼ cup roasted hazelnuts, unsalted and roughly chopped (optional)
Directions
1. For the Celery Root Mash: Place root vegetables in a pot with cold water and bring to a boil on medium-high heat. Reduce heat to low, cook until tender, but not falling apart; about 20 minutes.2. For the Mushroom Ragu: Clean mushrooms with a cloth (avoid washing with water). Heat ghee in a large saute pan, add shallots, mushrooms, and thyme. Cook for 7 minutes on high heat, stirring every minute to prevent shallots from burning, while letting the mushrooms get crispy. When ready, season with salt and pepper and remove the mixture from the pan.
3. Using the same pan, add the sherry vinegar, and deglaze the pan scraping all the bits with your spoon. Add coconut aminos, stock, and tomato paste. On high heat, reduce liquid to half; about 3 minutes. When ready, remove from the heat and set aside. It should resemble a thick, dark caramel sauce.
4. When root vegetables are fork tender, drain the liquid and transfer to a bowl, making sure all liquids are discarded. Place vegetables on a kitchen towel to remove excess liquids, if needed. Using two forks or a potato masher, mash the vegetables. Add ghee, coconut milk, salt, pepper, and nutmeg. Whip using a whisk or wooden spoon.
5. Serve Celery Root Mash with Mushroom Ragu and top with roasted hazelnuts, if desired.
Enjoy!
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