HARVEST VEGETABLE MASH
INGREDIENTS
DUKKAH:- 1 cup raw pumpkin seeds
- 1 ½ teaspoons coriander seeds
- 1 ½ teaspoons cumin seeds
- 1 teaspoon sesame seeds
- 1 teaspoon nigella seeds (optional)
- chili flakes, to taste
- big pinch of flaky sea salt
HARVEST VEGETABLE MASH:
- 1 medium celery root (1 ¼ lbs)
- 2 russet baking potatoes (1 ¾ lbs)
- 3 medium parsnips (¾ lb)
- 1 head roasted garlic (how-to HERE)
- 2 inches horseradish root, finely grated
- ¾ cup non-dairy creamer (I like nutpods)
- ¼ cup olive oil, divided
- sea salt & ground black pepper
INSTRUCTIONS
- Make the dukkah: in a food processor, combine the pumpkin seeds, coriander, and cumin. Pulse the mixture until pumpkin seeds are finely chopped. Transfer mixture to a small bowl and stir in the sesame seeds, nigella seeds, chili flakes, and flaky salt. Set aside.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a Silpat.
- Peel the celery root, potatoes, and parsnips. Chop the celery root and potatoes into 1-inch cubes and transfer to a large pot. Chop the parsnips into 1/2 -inch pieces and transfer to the pot as well. Cover the vegetables with water and add 1 tablespoon of salt. Cover the pot and bring the vegetables to a boil. Boil the vegetables until all varieties are VERY tender when pricked with the tip of a paring knife, about 12-14 minutes.
- Drain the vegetables and transfer to the prepared baking sheet. Arrange vegetables in a single layer and place in the oven for 5 minutes, or until the surface appears dried out.
- Squeeze the roasted garlic out into an upright blender. Add the horseradish, non-dairy creamer, and 2 tablespoons of the olive oil. Blend this mixture on high until completely smooth. Transfer this garlicky cream to a small saucepan and bring to a strong simmer.
- Place the dry vegetables back in the big pot and mash them up a bit by hand to break up the big pieces. Then, add all of the garlicky cream to the pot along with a lot of salt and pepper. Keep mashing until vegetables are smooth and slightly fluffy. Keep warm.
- Set a small frying pan over medium-high heat. Add the remaining olive oil to the pan. Once hot, add ¼ cup of the dukkah to the pan and stir constantly until fragrant and spices appear golden brown and toasted, about 3 minutes. Spoon fried dukkah and flavoured oil over the harvest vegetable mash. Serve immediately!
Recipe source: thefirstmess
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