As we relish the warm, sunny days of Autumn (hello global warming!), the calendar indicates that colder days are coming soon. The fall/winter crops at farmer's markets are in a blaze of autumnal colors - numerous squash (Pumpkin Season!), dark leafy greens, a rainbow of apples and pears, and an abundance of nutrient rich, earthy root vegetables. For a list of popular Winter Vegetables, visit https://greatist.com/health/seasonal-winter-produce-guide then head to a Harvest Home Farmer's Market near you for local, farm fresh, seasonal produce!
Mashed Celeriac, Parsnip and Potato is a crowd-pleasing, rustic root vegetable mash featuring the overlooked and misunderstood, Celeriac. Celeriac is often called celery root in the US and is in a family of vegetables most people know - parsnip, carrots, and parsley. It is high in vitamin K, antioxidants and essential minerals including copper and B vitamins. Parsnips are similar to carrots - high in vitamin C, nutrient rich, high fiber content and low-calorie count.
The potatoes provide volume and a familiar flavor base, the parsnip adds sweet, creamy, earthy goodness. Potatoes are on the HHFM list as a good source of vegetable based protein. The celeriac sends the mash OVER-THE-TOP with hints of herbaceousness and celery, along with a hearty texture. Add gravy and...WOW, WOW, YUM. The flavors and textures in the Mashed Celeriac, Parsnip and Potato stand out yet beautifully meld into delicious comfort food goodness. Make a big batch for the holidays and family dinners. Bonus, it's a super versatile leftover.
The best recipes are more of a guide than a 'how-to'. As you get to know more about food, flavors, pairings, growing seasons and simple techniques, you will be able to create amazing, healthy meals customized for you and your family.
Mashed Celeriac, Parsnip and Potato
- 2 lbs of new potatoes
- 1 lb parsnip
- 1 large bulb celeriac (celery root) approximately 12 oz or 1 lb
- 1/2 stick of butter or 1/2 cup extra virgin olive oil
- 1 cup of half and half, milk, chicken stock or reserved liquid from boiling root vegetables
- Salt, pepper, fresh parsley, grated cheese (optional)
- Prepare a large bowl with cold water and ½ tsp of salt. NOTE: You may use lemon and water for the celeriac.
- Peel, slice and dice the celeriac, parsnip and potatoes into 1-inch cubes and add to the bowl of water.
- Boil a large pot of water with 1 tsp of salt.
- Drain and rinse the vegetables and add to pot.
- Bring to boil then reduce heat. Cook on low for 15 - 20 mins, until tender (fork pierces with ease).
- Drain cooked veggies; add to large bowl. Save some of the liquid for healthier version and for adjusting consistency.
- Mash and stir until mixed.
- Add 2 Tbsp of butter or 1/4 cup olive oil and 1/2 cup of half and half, milk, chicken stock or reserved liquid and mix. Healthier Version: Replace butter with extra virgin olive oil and use reserved liquid or chicken stock.
- Add remaining ingredients and mix.
- Add salt and pepper to taste. Add more liquid if desired.
- Return mixture to large pot and cook on low heat for about 20 mins, stirring occasionally.
- Place in a serving dish, top with rough chopped parsley.
- If you have more time, top with grated cheese, bake in a 350 oven until the top is golden brown
Recipe Variations and Much More!
- Add 1 or 2 bay leaves to the boiling water for more flavor.
- You can prepare Mashed Celeriac, Parsnip and Potato a day or so in advance. Heat and Serve.
- Leave the skin on the potatoes using thin skinned, baby/new potatoes for more fiber. Russets will make a slightly fluffier version.
- Add garnish to your dish with chopped fresh herbs, chives or green onions.
- Top the dish with your favorite grated cheese.
- Consider adding 1 cup or more of root mash to thicken soups or stews for a wonderful earthy, slightly sweet flavor boost. Makes a delicious addition to beef stew!
- Leftovers can be made into a tasty riff on potato pancakes with the addition of simple, basic ingredients - flour, milk, eggs and grated cheese. Cook in skillet on low-med heat with a little olive oil.
- Pile on a sunny side up or poached eggs, cooked veggies, shredded meat or fish. You can also top the savory pancakes with a little grated cheese, gravy or even a tomato sauce. It's a great way to use leftovers!
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