Delicious, creamy celeriac and potato purée is topped with earthy, meaty Shiitake mushrooms in this must-make fall side. The purée is made extra creamy, thanks to coconut butter and a splash or two of non-dairy milk and is seasoned with chopped chives and nutritional yeast, which adds a layer of cheesiness. This can serve two to three as a dinner or four to five as a side.
Roasted Shiitake With Celeriac Potato Purée [Vegan, Grain-Free]
For the Mushrooms:
- 8 ounces Shiitake mushrooms, woody stems removed and sliced (or 8 ounces Portobellos, sliced)
- 1 tablespoon olive oil
- 1 teaspoon minced fresh rosemary
- 1 teaspoon minced fresh thyme
- Salt and pepper to taste
For the Purée:
- 1 celeriac, outer skin removed and diced
- 1 large Yukon gold potato, skin removed and diced
- 2 teaspoons coconut butter (or vegan butter)
- 1 teaspoon fresh lemon juice
- 1 tablespoon chives, finely chopped, plus more for garnish
- 3 tablespoons nutritional yeast
- 2-3 tablespoons cashew milk (or other non-dairy)
- Sea salt and pepper to taste
- To make the mushrooms, preheat your oven to 400°F and line a baking sheet with parchment paper. Toss together the mushrooms, oil, herbs, salt, and pepper in a bowl until everything is well combined. Let the mushrooms sit and marinate for at least 15 minutes, then arrange them in a single layer on the baking sheet. Roast the mushrooms for 15-20 minutes until they are tender and the edges are just starting to turn golden.
- To make the purée, steam the potato and celeriac together until fork tender. Add the potato and celeriac to a food processor along with the coconut butter, lemon juice, chives, nutritional yeast, cashew milk, salt, and pepper. Run the food processor until a relatively smooth puree forms. Taste the puree and season with more salt/pepper as necessary. If the puree seems a bit too thick, mix in more cashew milk.
- To serve, put down a nice bed of the puree, then top it with a heap of the roasted mushrooms and a sprinkling of fresh chives. You can also plate it up on one large platter if you want to serve it family style. Makes 2-3 dinner sized portions or 4-5 side servings.