Harvest Veggie Mash with Roasted Garlic & Fried Dukkah

Harvest Veggie Mash with Roasted Garlic & Fried Dukkah

Harvest veggie mash is a flavourful option to mashed potatoes. Including roasted garlic, fresh horseradish, and fried dukkah to top.

Overhead shot of ingredients for a harvest vegetable mash.

Two images show chopped parsnips and steam rising out of a kitchen sink.

How about a non-traditional mash for your vacation table? Or perhaps a secondary mash to serve along with the potatoes? I’m down for several mushroom gravy sponges at Winter season vacation suppers. If you’re searching for a modification of speed, this dish may be for you. It’s extremely flavourful by itself, however a lot more impressive with some kind of gravy/saucy thing in the mix.

This harvest veggie mash consists of potatoes due to the fact that I desired that core of overall fluffiness. I prepare dices of parsnips and (my favorite) celery root along with while a head of garlic roasts away and sweetens up in the oven. I puree the roasted garlic with some warm non-dairy creamer and olive oil for complete garlicky combination prior to mashing whatever together by hand. I have actually included a spicy little kick of fresh horseradish too, however you can quickly leave that out.

Among my finest suggestions for fantastic mashed potatoes/vegetables in basic is drying the boiled veggies in the oven in a single layer on a flat pan prior to mashing. Wetness and over-mixing are what result in a sludgy and glue-y texture. I understand that there’s a lots of things to look after on the days of these impressive suppers, however this action is truly essential.

I attempt to guarantee that whatever else I’m serving is at a 75-95% conclusion rate prior to I make the mash right prior to serving. It’s the only thing that I make from start to complete right prior to the supper. All of my side veggies are par-roasted to about 80% doneness. Green beans are blanched and just require a fast saute with a capture of lemon and some salt. My salad is sliced with the vinaigrette done and close by in the refrigerator. Packing, casseroles, and bakes are 95% done and simply in requirement of overall warming. Gravy is made ahead and remaining piping hot on the range … aaand there’s a ton of treats and beverages in the living-room to keep everybody out of the kitchen area while I finish my last, essential job lol.

I top this mash with a pumpkin seed dukkah. Dukkah is a toasted nut/seed and spice mix that’s fantastic for soaking with bread and olive oil. Here, we fry it in a little olive oil so that we get a flavourful drizzle and some crunch for contrast. This is an additional action that you can neglect, however it truly assists this harvest veggie mash stand alone. Plus, the smattering of quite spices and seeds looks sensational in a swimming pool of golden olive oil, all surrounded by velvety veggie fluff. Hope your vacation meal preparation is working out, friends. As a tip, I have actually got all my finest alternatives for that right here.

Image shows a hand pouring whole spices into a food processor.

Image shows cooked cubes of root vegetables on a baking sheet.

Image shows cooked root vegetables being mashed with a hand masher.

An overhead shot of a creamy vegetable mash with a swirl of olive oil and dukkah on top.

Harvest Veggie Mash with Roasted Garlic, Horseradish & Fried Dukkah

Harvest veggie mash is a flavourful option to mashed potatoes. Including roasted garlic, fresh horseradish, and fried dukkah to top.

PREPARATION TIME 30 minutes COOK TIME 25 minutes OVERALL TIME 55 minutes

Course Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 6

Author: Laura Wright


  • Food Mill
  • Mixer



  • 1 cup raw pumpkin seeds
  • 1 1/2 teaspoons coriander seeds
  • 1 1/2 teaspoons cumin seeds
  • 1 teaspoon sesame seeds
  • 1 teaspoon nigella seeds (optional)
  • chili flakes, to taste
  • huge pinch of flaky sea salt


  • 1 medium celery root (1 1/4 pounds)
  • 2 russet baking potatoes (1 3/4 pounds)
  • 3 medium parsnips ( 3/4 pound)
  • 1 head roasted garlic (see notes)
  • 2 inches horseradish root, carefully grates
  • 3/4 cup non-dairy creamer
  • 1/4 cup olive oil, divided
  • sea salt & ground black pepper, to taste


  • Make the dukkah: in a food mill, integrate the pumpkin seeds, coriander, and cumin. Pulse the mix up until pumpkin seeds are carefully sliced. Transfer mix to a little bowl and stir in the sesame seeds, nigella seeds, chili flakes, and flaky salt. Reserve.
  • Preheat the oven to 350 ° F. Line a baking sheet with parchment or a Silpat.
  • Peel the celery root, potatoes, and parsnips. Slice the celery root and potatoes into 1-inch cubes and move to a big pot. Slice the parsnips into 1/2- inch pieces and move to the pot too. Cover the veggies with water and include 1 tablespoon of salt. Cover the pot and bring the veggies to a boil. Boil the veggies up until all ranges are really tender when punctured with the pointer of a paring knife, about 12-14 minutes.
  • Drain pipes the veggies and move to the ready flat pan. Set up veggies in a single layer and location in the oven for 5 minutes, or up until the surface area appears dried.
  • Squeeze the roasted garlic out into an upright mixer. Include the horseradish, non-dairy creamer, and 2 tablespoons of the olive oil. Mix this mix on high up until entirely smooth. Transfer this garlicky cream to a little pan and give a strong simmer.
  • Location the dry veggies back in the huge pot and mash them up a bit by hand to separate the huge pieces. Then, include all of the garlicky cream to the pot together with a great deal of salt and pepper. Keep mashing up until veggies are smooth and somewhat fluffy. Keep warm.
  • Set a little fry pan over medium-high heat. Include the staying olive oil to the pan. When hot, include 1/4 cup of the dukkah to the pan and stir continuously up until aromatic and spices appear golden brown and toasted, about 3 minutes. Spoon fried dukkah and flavoured oil over the harvest veggie mash. Serve instantly!


  • The Kitchn has a fantastic tutorial on roasting garlic HERE.
  • It’s really essential to cut the parsnips smaller sized than the potatoes and celery root. They take a lot longer to prepare, so by cutting them smaller sized, we can assist them along a bit.
  • This dish makes additional dukkah. It’s fantastic on top of velvety pureed soups and salads, avocado toast, on dips with a swoop of olive oil, or absorbed with fresh bread and olive oil.
  • The roasted garlic and dukkah can be made 5 days beforehand and kept in the refrigerator.

Program Conceal 2 remarks

  • Elizabeth

    I can’t think this dish has no evaluations. Of about 12 fantastic vegan meals in my thanksgiving table in 2015 (2018) this was the hit! Returned to this page to choose whether it will be a repeat this year and saw no evaluations. This is amazing! It is a bit time extensive right prior to you serve the meal, so simply worth understanding that beforehand. Reply

  • Michelle

    This dish is wonderful! Ended up much better than I anticipated. I utilized pecans rather of pumpkin seeds. Reply

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