This tasty carrot mash is made with celeriac and served with a tasty meatball. Or a smoked sausage, which ever you prefer. In any case it is a perfect dish to serve during the colder months of the year.
This delicious mash of carrots is a little different than usual because of the crispy pieces of chorizo and celeriac instead of potatoes. A while back I already made hutspot (hutspot is a traditional Dutch mash with carrots, potatoes and onions) but the biggest difference between mashed carrots and hutspot is of course the use of onion. I love onion, but not everyone is a fan of it. So this carrot stew has no onions.
Since I love the taste of celeriac, I made this carrot stew with celeriac instead of potato, but of course you can use potato if you prefer. If you do you can simply use the same amount of potatoes for replacing the celeriac.
It has come up before here but my mother was no kitchen princess. She regularly made kale mash and sauerkraut mash but I didn’t really learn to eat it until I left home. And then it turned out that it is actually quite tasty if you prepare it properly. Haha… Despite the fact that my mother was not a star at it, making a mash is – of course – very simple.
You can just put the carrot and celeriac together in a pan and cook them at the same time. I like it with crispy baked chorizo pieces mixed in. You can then serve it with meatballs or a smoked sausage. Or any other kind of meat you like.
This is also a great dish for vegetarians. In that case you leave out the chorizo. I like to serve the vegetarian version of this carrot mash with crispy baked (and marinated) tempeh. I marinate the tempeh in a bit of soy sauce (or coconut aminos) and bake on high heat until cooked and crispy.
Can you store the carrot mash?
The carrot mash will keep for about three days if refrigerated. If you want to keep it longer, you can freeze it. I would freeze it without the chorizo. You can do it with the chorizo but the crispy effect is gone after defrosting. So it’s tastier to bake the chorizo fresh.
By the way, I often like it even better the day after. For reheating you have to bake it in a frying pan and that enhances the flavor. I tend to make extra of dishes like this and freeze it. For freezing I use plastic bags. It saves space in the freezer and it also defrosts much faster.
- 500 grams celeriac diced
- 500 gr carrots
- 100 ml almond milk
- 75 gr chorizo diced
- pepper and salt
- 1 knob butter
- 1/2 bunch fresh parsley
- Put a large pan on the stove with water and cook the carrots in it along with the diced celeriac until tender. Prick the carrots with a fork to see if they are soft enough. The celeriac will probably be ready sooner.
- Drain and steam well to remove as much liquid as possible. Use a masher to mash everything together. It may still be quite a bit coarse. No need for it to be very smooth. Add the almond milk and – if necessary – a bit of butter to make it creamy.
- Fry the chorizo in a dry frying pan. After frying, chop a bit smaller if necessary and stir it into the mashed carrots.
- Serve with a meatball or smoked sausage.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.