Make the dukkah: in a food processor, combine the pumpkin seeds, coriander, and cumin. Pulse the mixture until pumpkin seeds are finely chopped. Transfer mixture to a small bowl and stir in the sesame seeds, nigella seeds, chili flakes, and flaky salt. Set aside.
Preheat the oven to 350°F. Line a baking sheet with parchment or a Silpat.
Peel the celery root, potatoes, and parsnips. Chop the celery root and potatoes into 1-inch cubes and transfer to a large pot. Chop the parsnips into ½-inch pieces and transfer to the pot as well. Cover the vegetables with water and add 1 tablespoon of salt. Cover the pot and bring the vegetables to a boil. Boil the vegetables until all varieties are VERY tender when pricked with the tip of a paring knife, about 12-14 minutes.
Drain the vegetables and transfer to the prepared baking sheet. Arrange vegetables in a single layer and place in the oven for 5 minutes, or until the surface appears dried out.
Squeeze the roasted garlic out into an upright blender. Add the horseradish, non-dairy creamer, and 2 tablespoons of the olive oil. Blend this mixture on high until completely smooth. Transfer this garlicky cream to a small saucepan and bring to a strong simmer.
Place the dry vegetables back in the big pot and mash them up a bit by hand to break up the big pieces. Then, add all of the garlicky cream to the pot along with a lot of salt and pepper. Keep mashing until vegetables are smooth and slightly fluffy. Keep warm.
Set a small frying pan over medium-high heat. Add the remaining olive oil to the pan. Once hot, add ¼ cup of the dukkah to the pan and stir constantly until fragrant and spices appear golden brown and toasted, about 3 minutes. Spoon fried dukkah and flavoured oil over the harvest vegetable mash. Serve immediately!
Equipment
Food Processor
Blender
Recipe Notes
It’s very important to cut the parsnips smaller than the potatoes and celery root. They take a lot longer to cook, so by cutting them smaller, we can help them along a bit.
This recipe makes extra dukkah. It’s amazing on top of creamy pureed soups and salads, avocado toast, on dips with a swoop of olive oil, or sopped up with fresh bread and olive oil.
The roasted garlic and dukkah can be made 5 days in advance and stored in the fridge.
Harvest vegetable mash is a flavourful alternative to mashed potatoes. Featuring roasted garlic, fresh horseradish, and fried dukkah to top.