Creamy Winter Mash
-1 medium celery root, peeled and diced
-1 medium head cauliflower, chopped
-2-3 parsnips, peeled and chopped
-5-6 large garlic cloves, peeled
-1 15oz can white beans,drained and rinsed (like cannelloni or great northern)
-olive oil
-salt and black pepper
Ingredients for Winer Mash
1) Place chopped veggies and peeled garlic cloves in a large saucepan and cover with cold water. Place over medium heat and bring to a boil; simmer until veggies are tender, @ 15 minutes.
2) Drain the cooked veggies; add the drained beans to the veggies and in batches, whirl the veggie/bean mixture in a food processor. To each batch, add salt and pepper to taste and 2 teaspoon drizzle of olive oil as you whirl and scrape the mixture into a smooth mash. Return the mixture to the saucepan to keep warm.
Mushroom Miso Gravy
-olive oil
-1 1/2 lbs mushrooms, sliced( I used a mixture of shiitake and cremini )
-5 sprigs thyme, leaves chopped
-4-5 cloves garlic, minced
-salt and black pepper
-1 tablespoon balsamic vinegar
-3 cups veggie stock
-1 heaping tablespoon miso
-1 tablespoon arrowroot
- additional black pepper and chopped thyme leaves for finishing
Ingredients for Mushroom Miso Gravy
1) In a large sauté pan, heat a slick of olive oil over medium heat. Add the mushrooms to the hot oil and allow them to sit, undisturbed, for 2 whole minutes; stir the mushrooms and then let them sit again for 2 minutes. Add the garlic and thyme and continue to cook until the mushrooms are soft and glisteny, stirring often. Season with salt and pepper, add vinegar and continue to cook until vinegar evaporates. Turn the heat to low while you prepare miso/stock mixture.
2) In a small bowl, whisk together stock, miso and arrowroot until no lumps remain. Turn the heat under the mushrooms back up to medium and pour the stock mixture into the pan and bring to a simmer; cook until the gravy thickens.