Parsnip Celery Root Mash with Beluga Lentils and Roasted Carrots

Are you ready to get back to healthy eating or are you on a holiday goodies bender waiting for the New Year before a carrot sneaks into your dinner?  I’ve made polenta pizza twice this week (my version of indulgence). And this.  It’s kind of sneaky-healthy because the mash feels indulgent but the meal in it’s entirety is very nutritious and balanced.  A nice transitional meal to get back into the space where a heaping pile of garlicky sauteed kale sounds like a treat again.  Or maybe you’re holding out until the new year and getting in as many cookies as possible until then!  That’s ok too.  These carrots will be waiting for you whenever the time is right.  xx- Sarah {more after the jump}

Parsnip Celery Root Mash with Beluga Lentils and Roasted Carrots

Ingredients:

For the puree:

2 medium parsnips, cut into 2″ cubes

1 large celery root, peeled and cut into 2″ cubes

3 cloves of garlic

2 tablespoons vegan or regular butter

1/4 teaspoon of sea salt, more to taste

1/4 cup of almond milk plus more as needed to reach desired consistency

For the beluga lentils:

1 cup of thoroughly rinsed beluga lentils

4 large cloves of garlic

1 tablespoon extra virgin olive oil

sea salt to taste

For the carrots:

1 large bunch of carrots, greens removed

1 tablespoon grape seed oil

1/2 teaspoon tumeric

1/2 teaspoon cumin

1/2 teaspoon ginger

1/2 teaspoon garlic powder

juice of one large orange

1/8 teaspoon of sea salt, more to taste

Instructions:

For the puree:

- Bring a large pot of well salted water to a boil.

- Add parsnips, celery root and garlic to boiling water.

- Cook until vegetables are tender and easily pierced with a fork (20-30 minutes)

- Drain vegetables and combine in a high powered blender with vegan butter, sea salt and almond milk.

- Blend until the vegetables are a creamy puree, adding almond milk and more salt to your preference.

For the lentils:

- In a medium, heavy bottomed pot combine the lentils, 1 1/2 cups of water , 1 tablespoon extra virgin olive oil and 3 cloves of crushed garlic.

- Bring lentils to a boil for 2-3  minutes, reduce heat to low and simmer until they are soft (usually between 20-30 minutes.  You want them to retain texture, so don’t cook until mushy!

- Stir a few times throughout cooking and add a tiny bit more water if needed.  

- Add salt to taste

For the carrots:

- Pre-heat oven to 350 degrees.

- Toss carrots in oil, spices and orange juice.

- Place carrots in a roasting pan and roast at 350 degrees for 40-60 minutes, to your preferred level of doneness.

 Serve as pictured, with the celery root puree topped with carrots and lentils.  Enjoy!