Celeriac and Sunchoke Mash with Mushroom Gravy by Chef Lizette Marx

Chef Lizette Marx, an teacher for our Holistic Chef On-line Culinary Program, presents a variation on the traditional mash and gravy recipe simply in time for the vacation season.

Learn to make Celeriac and Sunchoke Mash with Mushroom Gravy by studying the recipe under. Or, be part of us for a reside cooking class with Chef Lizette on Tuesday, December 6.

Celeriac and Sunchokes, a Variation on the Traditional Mash

Mashed potatoes and gravy make a daily look on many vacation tables and this recipe borrows from this consolation meals custom with a variation on the traditional mash. As an alternative of potatoes, celeriac and sunchokes step in for the mash and don’t disappoint. An entire garlic bulb roasted to a buttery consistency is added for much more taste and an added dietary increase.

Each celeriac and sunchokes are a more healthy various to the potato as neither are as starchy or excessive on the glycemic index. Every of those root greens additionally boast a formidable nutrient profile and supply scrumptious taste traits.

Celeriac is a Root Vegetable Associated to Celery

Celeriac is a root vegetable that’s associated to celery and generally known as celery root. It’s loaded with fiber, an ideal supply of antioxidants, and wealthy in nutritional vitamins B6, C, and Ok, and
minerals akin to, phosphorus, potassium, and manganese.

Sunchokes are a Tuber from a Number of Sunflower

Sunchokes are a knobby wanting tuber that resembles ginger root and comes from quite a lot of sunflower. These versatile tubers will be loved uncooked, roasted, steamed, and boiled and are a unbelievable supply of fiber, potassium, vitamin C, and niacin, They include a starch known as inulin, a prebiotic meals that helps to feed pleasant micro organism within the intestine. When you’ve got hassle discovering sunchokes that could be as a result of they’re additionally known as a Jerusalem Artichoke, a curious title since they don’t have anything to do with Jerusalem and aren’t an artichoke!

This extremely hearty mash is additional enhanced with a savory, gluten-free mushroom gravy. As an alternative of claiming, “move the potatoes” this recipe could have you saying “move the celeriac and sunchoke mash!” Whereas that could be a mouthful, it’s going to actually be value it!

Take a look at the recipe under and be taught extra about Chef Lizette by visiting our school web page.

Celeriac and Sunchoke Mash with Mushroom Gravy

INGREDIENTS

Celeriac and Sunchoke Mash

• 1 small bulb garlic
• 2 tablespoons further virgin olive oil, divided
• 2 medium celeriacs, peeled, and chopped, massive cube
• ½ pound sunchokes, scrubbed
• 1 1/2 teaspoons sea salt
• 2 tablespoons butter
• ½ cup cultured buttermilk
• ½ teaspoon minced contemporary rosemary leaves
• Sea salt and freshly floor black pepper to style

Mushroom Gravy

This mushroom gravy is a gluten-free model of the traditional made with bone broth, ghee, miso, and dietary yeast. The feel is barely chunky from the finely chopped mushrooms and shallots. Benefit from the delectable umami flavors of this gravy and ladle a beneficiant quantity over the Celeriac and Sunchoke mash, your favourite stuffing, or roast turkey.

• 2 1/2 cups bone broth
• 1/2 cup dried mushrooms
• 3 tablespoons butter or ghee
• 1 medium shallot, minced
• 1 cup contemporary cremini mushrooms, small cube
• 2 cloves garlic, minced
• 3 tablespoons sorghum flour
• 2 tablespoons pink wine
• 2 tablespoons miso
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• Sea salt and black pepper to style

INSTRUCTIONS

Celeriac and Sunchoke Mash

Preheat oven to 375° F

1. Minimize stem finish off garlic bulb, drizzle with 1 teaspoon of olive oil, and wrap with a sheet of foil lined with parchment paper. Bake for 40 minutes or till garlic cloves are delicate like butter.
2. In the meantime, place celery root and sunchokes in massive pot, cowl with water, add sea salt and convey to a boil; then decrease warmth to a simmer. Prepare dinner till fork tender. Drain put aside in a big bowl.
3. Warmth butter, buttermilk, and rosemary in a big saucepan over very low warmth. Preserve heat till you’re able to mash greens.
4. Squeeze roasted garlic from bulb over the greens. Mash every little thing along with a potato masher till nicely mixed.
5. Slowly add warmed buttermilk combination, stirring to mix totally. Season with salt and pepper. Mash doesn’t should be clean, however can have some texture and lumps. Serve mash with mushroom gravy.

Mushroom Gravy

1. In a medium saucepan, warmth the inventory to only a simmer. Add the dried mushrooms to a bowl and pour the nice and cozy inventory over. Permit to sit down for quarter-hour. Pressure out the mushrooms and discard, reserving the liquid. Permit the inventory to chill to room temperature.
2. In a medium saucepan, warmth the ghee on medium-low warmth till melted. Add the shallot and, after 2 minutes, add the mushrooms. Prepare dinner till the shallots are barely tender and translucent, about 10 minutes. Add the garlic and stir for an additional few seconds or till aromatic.
3. Over low warmth, stir within the flour to make a paste, or roux. Proceed to stir the roux till it darkens barely, about 5 minutes.
4. Whisk within the wine. Then steadily pour within the mushroom inventory, whisking always. Deliver the gravy to a simmer, stirring incessantly.
5. In a small bowl, gently whisk the miso with 2 tablespoons of water and stir into the gravy, together with the sage. Permit gravy to thicken to your required consistency, about 5-10 minutes.* Stir within the dietary yeast and season with sea salt and freshly cracked pepper to style.

*CHEF TIP: consistency is shiny in look and coats the again of a spoon however stays pourable in order that it’s straightforward to ladle onto the mash.