If you’re looking for something a little “off the beaten path” this year for Thanksgiving, we recommend trying this root mash instead of a traditional sweet potato casserole. The wine braised shallots taste so good paired with turkey, and personally, with all the desserts that are available on Thanksgiving, we are always pleased when our vegetables come sans marshmallows.
This recipe is a slight variation of Yotam Ottolenghi’s from his newest cookbook Plenty More.
- 1 large celery root, peeled and chopped
- 3 large carrots, chopped
- 1 kabocha squash, peeled and chopped
- 2 sweet potatoes, peeled and chopped
- 5 tablespoons unsalted butter
- 2 tablespoons maple syrup
- salt and pepper to taste
- 2 tablespoons olive oil
- 18 shallots, peeled and left whole
- 1 2/3 cup red wine
- 1 cup vegetable stock
- 2 bay leaves
- 1 teaspoon black peppercorn
- 4 sprigs of thyme
- 1 1/2 teaspoon sugar
- salt to taste
Heat the oil for the shallots over a medium high heat in a small pot and add the shallots. Toss to coat in oil. Once the shallots begin to soften add the wine, stock, bay leaves, peppercorns, thyme, sugar and a pinch of salt. Turn down the heat and simmer for 1 hour with a lid on the pot. Once the shallots are a deep purple, raise heat to low and reduce the liquid until half remains. Set aside for the potatoes.
In a large pot heat 3 cups of water and bring to a boil. Add the celery root, carrots, and kabocha squash and cook for 15 minutes, add the sweet potatoes and cook for another 10. Poke a few vegetables with a fork to make sure they’re all tender and ready to be mashed.
Drain the vegetables and mash with a fork. Add the butter, maple syrup, and a large pinch of salt and black pepper. Taste and add more salt and pepper if you like.
Put the mash in a serving bowl and serve with the shallots and reduced sauce on top, making sure to remove the bay leaves and thyme sprigs.