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ROOT VEGGIE MASH

Vegan, Vegetarian, Paleo, Healthy Eating, Organic

Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.

INGREDIENTS

 

MASH

2 small celeriac

2 large carrot

2 large Dutch cream potato

2 cup pumpkin (cubed)

 

TOPPING

olive oil or ghee

Dukah

salt & pepper to taste

 

 

 

METHOD

 

Peel vegetables and steam for twenty minutes until soft.

 

Pour in a high speed blender and process until smooth.

 

Drizzle with extra virgin olive oil or add a dollop of organic ghee or butter and sprinkle with Dukah.

 

Season with salt and pepper.

 

Enjoy while warm and creamy.

Uhhh, it's one of these cold and rainy days... The wind is howling in from the Indian Ocean and I feel like curling up somewhere and pre-nesting with my little passenger.
 
Two more weeks until baby's due date (gosh, I am so excited) and I'm still hunting to find lots of nourishing, comforting foods for this very hungry little caterpillar in my belly!
 
Allan and I have been crazy about sweet potato, Dutch cream, carrots and pumpkin all winter. We have steamed, baked or pan-fried the whole lot for months but now have come to the point that we needed a new idea of what to do with our vegetable friends...
 
We both love mash but getting a perfect consistency (nice 'n' creamy – not too starchy) took a little time and experimenting with different ingredients. Finally we found that good old celeriac makes it all happen as it gives a wonderful deep, rich taste with an almost fluffy texture.
 
So here it is, a wonderful little side dish that goes well with any salad, meat, fish or simply on it's own...
 
 

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Creamy Vegan Potato Salad

Celeriac Stack

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