Celeriac Mash With Tahini, Miso Beans and Walnut Pesto is a really straightforward, delicious vegan winter dish you’ll want to make again and again. Easy, warming, real comfort food recipe with surprising health benefits. And it takes only 30 min to make!
I don’t really know why celeriac (celery root) doesn’t have it’s own devoted fun club. I actually googled “celeriac fan club” hoping to find something, anything…. Maybe I should start one?
Wise people from Juicing for Health say that celeriac has anti-aging (hello!!), anti-cancer, antimicrobial (immunity supporting) properties; it is good for the heart, bone health, digestion health, kidney health, and helps with insomnia, nervous disorders and weight loss. Seriously… Why is there no celeriac fan club out there! Kale has one!
I like to add celeriac to my homemade stock (vegetable as well as the meat one). This vegetable has an amazing, rich, earthy and rooty flavour, which just doesn’t compare in the slightest to any other one like leak, onion, parsnip or carrot.
I LOVE Celeriac, Walnut and Raisin Salad and I LOVE it in the veg medley that comes with an old traditional Christmas fish recipe called Greek Fish (although no-one, including Greeks, seems to know why it is called Greek Fish).
But to be honest, apart from the above, plus this pie, where celeriac works as well as parsnips, I must admit I haven’t been cooking much with this oddly cooking root.
This is going to have to change! Also, because I have decided to put my money on “simple” or “whole” carbs (as opposed to “complex” or “refined” like sugar-sweetened beverages, fruit juices, pastries, white bread, white pasta, white rice etc.) in support of my weight loss efforts. You can read more about good and bad carbs in this clever article from Healthline.
Today I propose to pair Celeriac Mash With Tahini, Miso Beans and Walnut Pesto, where the celeriac mash with tahini is definitely my favourite, grounding element of this dish. But it could easily work as a complementary element to more powerful flavours of red meat or fish as well.
Celery root is in season right now and it would be a great shame to miss out on this surprisingly healthy carb at its best!
Be brave! Get yourself a nice chunky celery root and whip up a nice, warming bowl of celeriac mash! Instead of tahini you can add some cream or butter, or both, and create the most divine celeriac mash flavour which I sadly, must stay away from for about half a dress size longer!
- 1 celeriac root (about 800g before peeled), peeled and sliced into cubes, like potatoes you want to boil
- 1 tablespoon tahini
- 1 head roasted garlic, cloves squeezed out
- ¼ cup cashew milk
- ½ teaspoon salt
- Black pepper to taste
- 60g (about ½ cup) walnuts
- 5 tablespoons chopped flat-leaf parsley
- 1 large garlic clove, minced
- 2 tbsp nutritional yeast (Pecorino Romano or Parmesan for non-vegans)
- 4 tablespoons olive oil
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- 1 can (14oz/400g) cannellini (white kidney beans) or butter beans
- 2 big handfuls of spinach
- 1 tablespoon miso paste
- 1 garlic clove, chopped
- 1 tablespoon olive oil
- 1 avocado, chopped and toasted walnuts
- In a saucepan, submerge celeriac cubes in cold water and set to boil on medium heat for about 20 min, until cooked through and fork tender (just like potatoes, but it cooks quicker).
- While celeriac is boiling, place all walnut pesto ingredients in a blender and process to desired consistency. Reserve.
- In a pan set over a medium heat, sizzle garlic in oil for a minute (don’t let it brown) and then add beans and miso paste. Mix it all well, so the beans get well coated in the miso paste. Stir it spinach and cook until it wilts down. When done cover to keep warm and reheat gently when you’re ready to serve.
- When celeriac has cooked through, drain the water and place it along with all other celeriac mash ingredients in a blender, process until smooth. Check the seasoning of your mash and divide the celeriac mash between 2 serving bowls. Now divide the warm beans over the whipped celeriac and top everything up with a generous serving of pesto.