When my inbox is multi-paged, the bills are piling up, there’s drama at work, or when I’ve just had one of those days, you can find me out in the garden with my big girl boots on, just getting dirty and feeling the feelings. Later on, you’ll find me making a garden keeper’s pie ;)
I planted a lot of things this year, all successful in some way or another. I still have some greens out there, but I saved the pulling of my absolute favourite vegetable for when the Fall was certifiably cool. The celery roots. The ones that look like baby aliens, but taste like absolute heaven. Creamy textured, sweet, kinda grassy like parsley, and celery-like.
But mine were so small! Nothing at all like those big, knubby, market ones. Lots of green leafy stalks and tangled up roots full of dirt, ie lots of bits to cut around before you had any real food. My dad advised that I put them in a low spot of the garden for maximal water absorption and then further explained why they can be a bit pricy: they have to take up so much real estate and so much water for so long! Next year I’ll get it right. In the meantime, I managed to scrounge up just enough for two dinners’ worth.
One night I roasted some rough dices with other roots and squash, served it with a spicy gingered quinoa pilaf and a wispy knot of kale, apple and fennel slaw on top. And the other, I served clouds of puréed celery root on top of these little pies–garden keeper’s pies as I’m calling them. I made some small dices of beets, carrots and butternut squash and slowly cooked them down with black lentils, vegetable stock, garlic, and rosemary. Small additions of balsamic vinegar and tamari round the flavours out.
I know all of my American pals are coming up on Thanksgiving, so I wanted to offer up a main course option for the vegetable lovers. Side dishes can be a vegan/vegetarian’s closest pal at the holiday table, but a thoughtful main can make the heart glow just a bit fonder. For more holiday inspiration, check out this roundup right here.
Garden Keeper’s Pie with Beets, Lentils & Creamy Celery Root Mash
Ingredients
FILLING:
- 1 tablespoon olive oil
- 1 cooking onion, diced
- 2 cloves of garlic, minced
- 1 sprig of rosemary, leaves minced
- 4 sprigs of thyme, leaves removed and divided
- pinch of chili flakes, optional
- 2 teaspoons balsamic vinegar
- 5 cups-worth of small diced root or tuber vegetables or squash (I used a mix of butternut squash, carrots & beets)
- ⅓ cup black or french lentils, rinsed
- 2 ½ cups vegetable stock
- 1 teaspoon tamari soy sauce
- sea salt, to taste
- ground black pepper, to taste
- 2 teaspoons arrowroot powder
- 1 tablespoon cold filtered water
CELERY ROOT MASH:
- 3 cups peeled and diced celery root
- 2 cloves of garlic, peeled
- 1 ½ tablespoons olive oil, plus extra
- ¼ cup unsweetened non-dairy milk
Equipment
Notes
- These are rough measures, but this isn’t a fussy endeavour by any means. You’re just making one big sauté, thickening it with arrowroot, topping it with a rustic mash and baking it until the whole thing bubbles and browns.
- Some cooked beans would fill in nicely for the lentils. Just make sure you throw them in closer to the end of the cooking process.
Instructions
- Preheat the oven to 400°F. Lightly oil 4 ramekins/cocottes/mini gratin dishes with at least 8 oz/1 cup capacity. Place dishes on a sheet pan and set aside.
- For the filling, heat the 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté until very, very soft, about 5 minutes, stirring often. Add the minced garlic, rosemary, thyme, and chili flakes (if using) to the pot and stir. Sauté until the garlic is very fragrant, about 45 seconds. Add the balsamic vinegar and stir. Add the 5 cups of diced vegetables and the lentils to the pot and stir to coat everything in the oil. Season heartily with salt and pepper. Sauté the vegetables and lentils another two minutes or so, stirring often.
- Add the vegetable stock and tamari and stir. The liquid should cover all the vegetables and lentils nicely, by about a half inch. Bring the mixture to a boil and then simmer until the vegetables are tender and the lentils are just soft, about 45 minutes. It helps if you place a lid on top of the pot slightly askew, leaving a little gap for air to escape.
- When the filling is done, in a small bowl mix together the arrowroot powder and cold water. Scrape this slurry into the pot with the filling and stir to mix it in. Remove the pot from the heat.
- For the celery root mash, place the diced celery root and garlic cloves in a medium saucepan. Cover the vegetables with cold water/vegetable stock if you like, and then place the pot over medium heat. Bring the mixture to a boil and then simmer until the celery root pieces are tender, about 15 minutes.
- Drain the celery root and garlic, and place it in a food processor fitted with the “S” blade. Pulse the vegetables a couple times to get them moving. Add the olive oil, unsweetened almond milk, and some salt and pepper. Run the motor on high until you have a cream, homogenous mixture. Check it for seasoning and adjust if necessary.
- Divide the filling amongst the 4 oiled dishes. Then, divide the celery root mash among the tops of the 4 dishes, smoothing it out with a butter knife or spatula. Drizzle a bit of olive oil on top of each pie and sprinkle with salt, pepper, and thyme leaves. Place the assembled pies back on the baking sheet and slide into the oven. Bake the pies until the filling is bubbling and the tops are very lightly browned, about 20 minutes.
Looks Ah-mazing as always Laura :) the very best sort of “humble pie” and I’ll happily eat some!
Oh and that gingered quinoa and slaw? YES PLEASE! recipe share?
h x
My favorite holiday dish is homemade, from scratch stuffing w/ homemade gravy:)
I didn’t grow up in the US, and when my family moved here, we usually stuck to our own traditional Ukrainian dishes. My diet has evolved since then, I focus on eating more fresh produce and healthy dishes while jumping on the American traditions but still with influence from my home country. We never had specific dishes for different holidays, dinner was usually based on what’s seasonal and affordable. So our meals were simple. That’s how I cook now, simple and seasonal and once in a while bringing a hearty factor into it. My favorite dish during the holidays happens to be roasted root vegetables in any form (salad, casserole, breakfast hash, etc.) I can also eat it all year round, and for any meal of the day. Followed by a chocolatey dessert preferrably, with tea or coffee. I have yet to meet a Westetn European who will eat dessert without some sort of a warm beverage.
My favorite is always homemade ravioli with homemade ricotta and kabocha squash filling :)
My favorite holiday dish is usually the pumpkin “pie” which is never pie but various alternatives, like raw vegan pumpkin cheesecake or a pumpkin tart with chocolate ganache.
I’ve been thinking about mashed potatoes and cranberry sauce recently :) We don’t eat either at any other time of year so these are both very seasonal for me. I really should just make them at other times, somehow it never even occurs to me.
My mom’s pumpkin cheesecake!!!
Gorgeous pictures and beautiful meal!! Love this!
GRAVY! with a side of everything (fresh cornbread, mashed herbed sweet potatoes, turkey legs.. mmmm)
Its a toss up between stuffing and caramelized white chocolate pumpkin cheesecake I always make :)
This looks delicious and I cannot wait to make it! My favorite holiday dish is green bean casserole….it never gets old! Chewy ginger cookies also come in a close second.
I love the hustle and bustle, the meals that take hours to prepare and 30 minutes to consume, and time spent with family. However, the best part for me is the day after. All the leftovers of stuffing, potatoes, sauce, and green beans magically taste better the second day. . . maybe because it allows me to relive/remember the beautiful chaos of the day they were made.
My favorite holiday treat probably has more to do with the making than the eating. Once a year, my 6’6″” Texan father bumbles into the kitchen to make hot Dr. Pepper. Yes. Hot Dr. Pepper. He grandiosely gets out a pot, pours the sugar laden teeth-eating sugary beverage on the stove, and gets downright giddy as he heats it up. He slices lemons into rounds and tosses them in. Then each person gets a clear glass mug with a slice of lemon.
Hilarious.
I love good ole mashed potatoes on Thanksgiving :) I was raised by my grandma who grew up on a potato farm in Idaho so potatoes have always been at the center of what we eat and have sentimental value to my grandma as well. I am naughty and eat them with ketchup!
I love this! Your blog is definitely one of my favorites. Your pictures are always beautiful & I so enjoy your thoughtful writing in addition to the delicious recipes. So inspiring!
My favorite holiday dish is a classic – pecan pie.
leek and chevre tart with grainy mustard
wild mushroom /cheese/nut loaf from the Greens cookbook
squash galetttes
small apple tarts
cheeseboard
rosemary shortbread
gail ambrosius chocolates ( the ones you pair with wisconsin beers are fun for the holidays)
Fried oysters-it’s a family tradition.
Laura,
What a luscious twist on a shepherd’s pie! The color is gorgeous and I love the presentation in individual gratin dishes. Definitely a great main for a veg Thanksgiving. Thanks for the yummy ideas!
My fave holiday dish? That’s a tough one. Maybe a toss up between a mushroom stroganoff, a stuffed squash with roasted autumn and winter veggies with a legume, and maybe a roasted vegetable torte. Ah, but there’s also a creamy polenta topped with a mix of chopped butternut, chard or spinach, and mushrooms….hmmm…it’s a hard call.:)
Whatever you’re serving, I hope your holidays are bright and cheery.
I love the name of your *holiday dish*- garden keeper’s pie! Being a garden keeper has a lovely ring. Love the photos of your celeriac, which inspire me to plant some next season.
My favorite holiday dish is the deviled eggs my family makes as a Thanksgiving appetizers. It’s all about the perfectly cooked egg, a good grainy mustard, a few red pepper flakes for some kick and a drizzle of olive oil to make them so mouth-wateringly decadent. I could in theory make them at other times of the year, but in my family they’re a tradition that starts off the holiday season. Can’t wait!
Also the cutting board looks so lovely, as do the pies!
Beautiful chopping blocks, beautiful food.
Favorite Thanksgiving food is, hands down, the roasted brussel sprouts topped with all sorts of yummies I decided to add to the table a few years back. Nobody knew they actually liked brussel sprouts before then. ;) And I see I am not alone, as there are some other brussel sprout lovers up in here!
Thank you for this email and Happy Holidays! I look forward to my mom’s mash potatoes the most!
I’m pretty new to the site, but I’m so glad I found you! I’m starting to think about our Thanksgiving meal, and I’m delighted to come across such a delicious looking (vegan) dish! And the beets speak to my guy’s Lithuanian roots. Keep ’em coming!!!
You had me at “I will be a wholehearted gardener for the rest of my life.” I really look forward to your posts and the way you ‘see’ things. OK! My must-have, very-most-favorite ‘dish’ for Thanksgiving is Cranberry Sauce, made with sugar, orange juice, and fresh cranberries. I make it at least a day ahead of time so that the flavors can meld. I make it even though I’m the only one in the family who really likes cranberries!
This looks beautiful, and delicious. I have always fantasied about moving out to the middle of nowhere just to grow stuff. So idyllic, right!?
Because Puerto Rican Christmas food is meat heavy, during the holidays I go straight to the rice bowl. My mother has mastered the art of making beautiful, delicious rice dishes studded with onions, peppers, herbs, and lots of aromatics, always simple, always humble, tasty!
I am envious of your gardening prowess! I mostly have a black thumb, which makes gardening a frustrating, want-to-rip-my-hair-out type of thing rather than a form of meditative relaxation. The photos of the recipe are gorgeous. I don’t use celery root very often, and it’s nice to discover a new way to use it! Surprisingly, I have everything in my fridge and pantry right now to make this delicious-sounding recipe, except for the celery root! Might be time for a trip to the grocery store…
Unhealthy answer: Grandma’s mashed potatoes! Healthy answer: roasted Brussels sprouts with maple syrup and hazlenuts.
Roasted sweet potatoes with maple syrup and pecans. Heavenly!!
I love mashed potatoes. Classic and wonderful.
I look forward to my mother’s pumpkin pie every year!
My favorite non-traditional dish is cheese fondue. It goes spectacularly with holiday leftovers the next day!
Can’t go wrong with bevvy’s!
Last year I prepared an ‘adult milkshake’ that was posted by Heidi Swanson which included vanilla ice cream, Lillet Blanc and buttermilk. It was divine.
This year I am going to attempt a dairy-free version with cultured coconut yogurt, vanilla coconut ice cream and Lillet Blanc (or maybe I’ll try with spiced whisky!).
There’s something so warming about the shake despite it being made with chilled ingredients. A winner for me!
The butcher block is just incredible. SO gorgeous! Your garden keeper’s pie reminds me of a wonderful, similar dish called “red dragon pie” using adzuki beans. Check it out. My favorite holiday dish is Sweet potato pie – such a perfect mix of sweet, savory, and decadence. Thank you for the chance.
Lovely looking dish. Our favorites holiday dish(es)are old-time cornbread dressing and my Mom’s regular(with lots of walnuts) stuffing. I always put some stuffing on my turkey sandwiches.
I seem to change up my vegetarian thanksgiving main dishes every year (so many great options!), but without fail I always make some pumpkin sage risotto, which is just the perfect creamy accompaniment to whatever else I’ve whipped up.
Beautiful dish and lovely board! My favorite holiday dish would have to be kimchi soup. I know, strange, but I am half korean and grew up always have some form of kimchi during the holidays. I hated it as a kid, but definitely crave it now that I’m older.
I love sweet potato mash and cranberry orange relish. Delish!
What a delicious looking dish! My favorite thing to eat at holiday time is definitely macaroni and cheese. I’m from a southern family and we use a very specific (and secret!) recipe. I would eat it every day if I could — but then it wouldn’t be special.
Thanks for the giveaway, Laura!
My favorite holiday dish/dessert/breakfast has to be a toss up between pumpkin tofu pie (lightly sweetened with pure maple syrup) and persimmon pudding (sweetened with just super ripe Hachiya persimmons, and a splash of brandy). The spices are all the same, and sometimes I even mix the pumpkin and persimmon in either recipe, just to be adventurous.
Hi Laura!! Yummm can’t wait to make these guys. Favorite holiday dish by far is a nut loaf that my vegetarian family has been making ever since I can remember. My dad adapted the recipe from a greens restaurant cookbook, and it’s composed of brown rice, a variety of nuts, some veg, cheese, and bound with eggs I believe. It is absolutely killer when pan fried and eaten in sandwiches the next day, with ample amounts of cranberry sauce if possible!
Hi gal
I am pretty new to your sight. I was sent here by Eathsprout. You girls are so beautiful. I love cooking, I have been vegetarian all my life, vegan for the last two years and I am loving it. Reading your posts gives me the same feeling you get when you sip a warm hot cocoa with slight ginger while cosy in your pajamas and on the couch. I can relate to you at various levels. Thanks for the wonderful site.
My favourite holiday recipe is this vegan eggnog that I make with raw cashews and coconut milk, nutmeg, vanilla and a dash of cinnamon. I also enjoy a warm cup of turmeric, ginger, carob almond milk.
sweet potatoes!!
The recipe and chopping block both look amazing. And, the beet colour is so festive. I recently tried Heidi Swanson’s Beet Caviar recipe and it was a big hit with crackers and goats cheese. It will make a gorgeous red Christmas appetizer for all the vegetarians in my family. And, always for dessert, we have Delia Smith’s Sticky Toffee Puddings. MMMMM.
That second to last photo spreading the potatoes!!! (all the photos, obvz) This is beautiful! Love your words. Stuffing is where it’s at for me. A pretty traditional, herby, stuffing.
This looks so great! My favorite holiday dish is from an old issue of Gourmet (RIP) for vegan shepherd’s pie filled with parsnips, carrots, mushrooms and herbs in a rich red wine sauce and topped with a celery root and potato mash.
And those chopping boards are beautiful!!
I just love winter squash in its many forms.
Another beautiful post. Your pictures do it for me every time! A favorite holiday meal for me is a chickpea and veggie socca made for thanksgiving morning, when everyone is lazing around enjoying the calm and togetherness.
The chopping block is gorgeous! My favorite holiday dish is green bean casserole. I will probably end up consuming 4 of them in the next 2 months.
I would have to say stuffing – of any kind any mixture…just love all those wonderful flavors in my MOUTH! Yummy!
This is beautiful! Favorite holiday dish–apple-raisin stuffing. It’s the only reason to make a turkey at Thanksgiving!