Mashed root vegetables
600 g yukon gold potatoes
300 g celeriac
200 g beetroot
100 ml. plant based milk
2 tbsp olive oil
1/2 tsp salt
Blackpepper to taste
Fresh parsley chopped and lemon wedges to serve
2 tbsp beetroot water
150g beluga lentils
1 tbsp mushroom broth or tamari
2 carrots diced
2 sticks celery diced
1 large onion chopped
1/2 tsp salt
1/4 tsp blackpepper
1. Slice the potatoes in half, place in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily. Peel your celeriac and beet and repeat the process for them, just cook for 10-15 minutes or until soften.
2. Once cooked, drain, peel the potatoes, then transfer to a mixing bowl along with the celeriac. Use a masher or fork to mash until smooth (you can also shred them.) Add desired amount of beet water, plant milk and season with salt and pepper. Loosely cover and set aside.
3. Preheat oven to 220 C and lightly grease a large square baking dish.
4. Cook the beluga lentils according the instructions on the package. Do not overcook, they should be tender as we will cook them in the oven.
5. In a large pan over medium heat, sauté the onions, carrots, celery and garlic in 2 tbsp beetroot water and tamari until lightly browned and caramelized about 5-6 minutes. Then add 1/4 cup water and cook until carrots are slightly soften.
6.Then add the cooked beluga and toss together. Season with salt and pepper.
7. Then transfer to your prepared baking dish and carefully top with mashed/shredded root veggies. Smooth down with a fork and create patterns if you like.
8. Season with another crack of pepper and a little sea salt. Place on a baking sheet and bake for 12-15 minutes or until the mashers are lightly browned on top.
9. Let cool briefly before serving. The longer it sits, the more it will thicken.