Mashed celery root and white beans
This was supposed to be a puree but it was more of a really tasty "mash" that was great with a big side of braised winter greens with chilies, garlic, and lemon. The recipe was inspired by one of my new favorite cookbooks "Vegan Eats World."
I am not a hard core vegan, but I do like to browse through vegetable and grain based recipes from around the world. We had leftovers but I never got any myself. I think the leftovers turned into breakfast "mash cakes" done in a non-stick skillet.
This is chunky and just wonderful.
Servings: 4
Ingredients
- 2 celery roots, peeled and cut into 1/2 inch cubes
- 2 shallots, sliced
- 4 cloves garlic, chopped
- 6 or more sprigs fresh thyme
- 1 tablespoon extra virgin olive oil
- 1/2 cup dry white wine (or not and just use more broth)
- 1/2 cup vegetable broth
- 1 can Cannelini beans, drained
- 1 teaspoon fresh lemon juice
- Salt and freshly ground pepper to taste
Directions
- Saute shallots and garlic for a few minutes in olive oil in a 3 quart sauce pan.
- Add wine, bring to a boil, then simmer until mostly reduced.
- Add celery root, thyme sprigs, and vegetable broth.
- Bring to a boil, cover and simmer until the celery root is very soft. This may take 30 minutes.
- Remove the thyme twigs. The leaves will have come off.
- Add the beans and cook for about 5 minutes until thoroughly warmed through.
- Mash with a potato masher or use an immersion blender.
- Season to taste with salt and pepper.
Nutrition information (per serving)
- Calories: 250
- Total fat: 5 g
- Saturated fat: 0 g
- Cholesterol: 0 mg
- Sodium: 260 mg
- Total carbohydrate: 40 g
- Dietary fiber: 8 g
- Total sugars: 5 g
- Protein: 9 g