Sautéed celeriac and parsnip infused with rosemary, thyme, bay leaves, cardamom and cloves; Celeriac Parsnip Mash.
Heighten the allure of creamy appeal. And, simmer with versatility.
This dish will disperse any beliefs that vegan food can’t be delicious.
When to make:
Make this:
- When the winter chill sets in, and you’re craving a hearty, comforting meal to accompany your favourite stew
- When you’re preparing a Sunday Roast, and you want to elevate your meal with an aromatic and flavourful side dish
- When autumn arrives, and you’re ready to indulge in the peak flavours and textures of these root vegetables
What inspired me:
I was inspired to create Celeriac Parsnip Mash when I wanted to experiment with different flavours and techniques, including caramelising the vegetable combo and then cooking it with a medley of herbs and spices. The result is a taste sensation that I’m excited to share with you.
Recipe Highlights:
- Vegan and paleo, making it a guilt-free delight
- Infused with the aromatic embrace of rosemary, thyme, bay leaves, cardamom, and cloves
- Perfectly suited as a comforting side dish for hearty stews or Sunday Roasts
- Showcases the peak flavours and textures of celeriac and parsnip in the autumn season
What equipment to use:
For this recipe, I suggest:
Stove
What to do next:
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
Instructions