Six squashes were sitting on my dining table and while they were a beautiful decoration for a couple of weeks they were also blocking almost half of our eating space. I LOVE all squashes, especially pumpkin but just thinking about having to cut them in half, deseed them and peel them without cutting a finger off always makes me convince myself that they look so beautifully as decoration and it isn’t time yet to cook them. Today I didn’t have much more than sausages and celery root in the fridge and celery root alone as a side for those sausages seemed a bit strong. Celery root gives wonderful aroma and taste to food but too much of it and everything will taste like….well, celery root. Even the sausage.
Mixing potatoes or pumpkin with celery root is a wonderful way to enjoy this delicious root vegetable. Pumpkin mash alone tastes a bit bland so combined with celery root you will achieve a gorgeous looking very low carb mash high in Vitamin A and C. In fall and winter make sure you consume insane amounts of Vitamin C to boost your immune system so it can fight all those flu viruses that keep trying to get you sick.
We ate the mash with sausages but it will go well with any other protein you like, such as a Thanksgiving turkey, because it doesn’t require an oven.
Pumpkin Celery Root Mash
- 2.2 lbs deseeded pumpkin (1 kg)
- 9 oz celery root (250g)
- 3.5 oz onion (100g)
- 1/4 cup butter
- fresh parsley
Peel and cut pumpkin into 1" dice.
Peel and cut celery root into 1" dice.
Peel and finely chop onion.
Heat a little olive oil in a large pot over medium heat.
Once hot, fry chopped onion in it until translucent.
Add pumpkin, celery root and about 1 liter of water to the pot, bring to the boil and then reduce heat to low.
Simmer until all vegetables are very soft (about 30-45 mins).
Drain vegetables in a colander and then put back in pot.
Add butter and mash with a potato masher until smooth.
Season with salt and pepper and sprinkle with parsley.
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