Festive, grounding root vegetables
Celeriac purée + maple roasted carrots! 🥕
Hi friends,
Thanksgiving is just over two weeks away and I wanna share as many useful ideas as I can with you before the Big Day. That’s why for the next few weeks, I’ll be sending you two new Tuesday recipes instead of the usual one. Woo!
These may look familiar, if you’ve been in the TNB club for a while. But, I recently republished them with new photos and slightly updated, more elevated techniques. First up…
Although I have nothing against classic mashed potatoes, they can feel a tad repetitive at times (especially for holidays), and that’s when I turn to celeriac (a.k.a. celery root).
This celeriac purée is creamy and light, with a sweet earthy flavor not unlike that of parsnips. Celeriac can be a bit gummy when puréed on its own, but adding white beans to the mixture pushes the fluffiness factor off the charts. This recipe is simple to make and calls for just 5 ingredients.
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These candy-sweet carrots are borderline addictive. With sticky, caramelized exteriors and tender interiors, they look and taste restaurant-fancy, but are a breeze to make.
They’re roasted with maple syrup and a Moroccan-style spice blend (cumin, coriander, garlic, and cinnamon), and finished with a lemony, creamy tahini drizzle. If you need an easy orange side dish (that doesn’t have marshmallows on it…), this is it.
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