Main coursePaleoRecipesVegan

Sautéed Celeriac Parsnip Mash

by Edward Daniel
written by Edward Daniel
Caption of Sautéed Celeriac Parsnip Mash. Image by Edward Daniel (c).

Celeriac and parsnip when sautéed give this luscious taste when combined; this dish is a great side accompaniment.

Caption of Sautéed Celeriac Parsnip Mash. Image by Edward Daniel (c).
#
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 700g celeriac, diced
  • 500g parsnip, diced
  • 3tbs extra virgin olive oil
  • 2 rosemary sprigs
  • 2 thyme sprigs
  • 2 bay leaves
  • 4-cardamom pod
  • 3 cloves of India
  • 500ml filtered water

Instructions

  1. In a medium sized saucepan, place the rosemary, thyme, bay leaves, cardamon pods, cloves of India and water.
  2. In a large frying pan, sauté the celeriac and parsnip in batches in olive oil until golden brown. Add to the saucepan.
  3. When ready to serve, cover the saucepan with a lid and cook until the celeriac and parsnip have softened. This should take about 15 minutes over a medium heat.
  4. Switch off the heat and remove the herbs and spices. Transfer the celeriac and parsnip mixture to a food processor and mash to a fine pulp. Serve immediately.

 

0 comment
0
FacebookTwitterPinterestEmail

You may also like

Poached Black Walnuts

Pea Daikon Pearl Barley Salad

Pear and Lavender Cake

Lemon Mousse

Pickled Walnuts

Elderflower Champagne

Celeriac Steak

Cig Kofte

Baba Ganoush

Beluga Bean Dip

Leave a Comment

Save my name, email, and website in this browser for the next time I comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.