We are five weeks away from Canadian Thanksgiving, which often brings family together to celebrate over shared food. Over the next few weeks I will be focussing on a series of plantiful and seasonal dishes that help support healthy eating during the holidays.
As a kid one of my favourite elements of holiday dinners was mashed potatoes and gravy. My intention was to recreate this childhood favourite with a more extensive flavour profile, making use of jerusalem artichoke, celeriac and cauliflower. I love the unique flavour of celeriac, and find it pairs beautifully with jerusalem artichokes. If you are unable to find jerusalem artichokes you could substitute white potatoes, however the latter is much better for regulating blood sugar.
Jerusalem artichokes (also known as Sunchokes) are one of my favourite root vegetables. They are rich in potassium and prebiotic, blood sugar balancing inulin, which makes them a very health supportive ingredient. They are gorgeous paired with celeriac, which is itself rich in vitamins B, C & K and a variety of minerals. Both root veggies function as wonderful subsitutes for white potatoes, adding unique flavour and creating less of a spike in your blood sugar.
I have paired this purée with a Mixed Mushroom Gravy, which makes use locally sourced mushrooms care of Maritime Gourmet Mushrooms. I added Harmonic Arts 5 Mushroom Powder, which helps intensify the umami flavour of the dish and also bring the immune boosting properties of medicinal mushrooms to the dish.
Celeriac Root Purée
2 large celeriac, peeled and diced (about 3.5 cups)
2 cups jerusalem artichoke (aka sunchoke), peeled and diced
1 large head cauliflower, diced
6 cups cold water
1 bay leaf
1/4 tsp sea salt
1 tbsp olive oil
1 clove garlic, crushed
1/4 cup nutritional yeast
2 tsp dried rosemary
1 tsp sea salt
Fresh cracked pepper
1/4 cup almond milk
1/4 – 1/2 cup cooking water
Add diced celeriac, potatoes and cauliflower to a pot along with 6 cups water, bay leaf and 1/4 tsp sea salt. Bring to a boil and then simmer for 25-30 minutes, until vegetables are very soft when pierced with a fork. Réserve 1/2 cup of cooking water, strain vegetables and remove bay leaf.
Warm olive oil over medium heat and then sauté crushed garlic until fragrant, about 1 minute. Remove from heat and return potato, celeriac and cauliflower to the cooking pot, along with nutritional yeast, rosemary, sea salt and fresh cracked pepper. Mash the vegetable mixture together, adding almond milk and cooking water a few tablespoons at a time until desired consistency is achieved. Serve immediately paired with the Mixed Mushroom Gravy recipe below.
Mixed Mushroom Gravy
2 Tbsp olive oil
2 Tbsp brown rice flour
2 small or 1 large shallots, finely diced
2 cloves garlic, crushed
4 cups mixed mushrooms, diced (I love a mix of shiitake and oyster mushrooms from Maritime Gourmet)
1 cup vegetable broth
1 tsp smoked salt
1 tsp sea salt
1 tsp dried savory
1 tsp Harmonic Arts 5 Mushroom Powder
Fresh cracked pepper
1 cup almond milk (or another non-dairy milk of your choosing)
Heat olive oil over medium heat. Whisk in brown rice flour until lightly toasted, about 5 minutes. Stir in shallots and garlic and sauté until soft, about 5 minutes. Add mushrooms and cook until soft, another 5 minutes. Add vegetable broth, smoked & regular sea salt, dried savory, medicinal mushroom powder, and fresh cracked pepper. Stir to combine and cook for 2 minutes. Add non-dairy milk and simmer for an additional 5 minutes. Process in a high-speed blender and serve immediately, paired with the Celeriac Root Purée recipe above.