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Harvest Vegetable Mash with Roasted Garlic, Horseradish & Fried Dukkah

5 from 1 reader review
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6
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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 (see notes)
  • 2 inches horseradish root, finely grates
  • ¾ cup non-dairy creamer
  • ¼ cup olive oil, divided
  • sea salt & ground black pepper, to taste

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°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 ½-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!

Equipment

Recipe Notes

  • It’s very important to cut the parsnips smaller than the potatoes and celery root. They take a lot longer to cook, so by cutting them smaller, we can help them along a bit.
  • This recipe makes extra dukkah. It’s amazing on top of creamy pureed soups and salads, avocado toast, on dips with a swoop of olive oil, or sopped up with fresh bread and olive oil.
  • The roasted garlic and dukkah can be made 5 days in advance and stored in the fridge.
Harvest vegetable mash is a flavourful alternative to mashed potatoes. Featuring roasted garlic, fresh horseradish, and fried dukkah to top.