Celeriac Parsnip Puree, Mixed Mushrooms, Crispy Tempeh & Pine Nuts.







Root Vegetable Puree
– Parsnips, 4 medium
– Celeriac root, 1 medium
– Fresh lemon juice, 1/2 lemon
– White miso (organic / GMO-free), 1 tbsp
– Salt & cracked black pepper
– Water, enough to loosen mixture when blending

Sautéed Mushrooms & Red Onion
– Fresh chanterelles, cut large ones in half (use any fresh mushrooms you can find!)
– Fresh oyster mushrooms, cut large ones in half
– Button mushrooms, cut into quarters
– Red onion, medium dice
– Fresh rosemary, pulled off stems
– Fresh thyme, pulled off stems
– Garlic, 3 small cloves minced (separated)
– Olive oil, 2 tbsp (separated)
– Salt & cracked black pepper

– Pack of tempeh, defrosted & crumbled
– Soy sauce, 4 tbsp
– Pomegranate molasses, 3 tbsp
– Fresh orange juice, 1/2 orange
– Sriracha, to taste
– White miso (organic/GMO-free), 1 tbsp
– Sesame oil, 1 tsp
– Fresh minced garlic & ginger (use a microplane), 2 cloves / thumb-size piece ginger

– Pine nuts, 1/4th cup dry toasted in a skillet
– Fresh flatleaf parsley, 1 handful roughly chopped
– Lemon zest (use a microplane)


1. Heat your oven to 350-400. Chop the celeriac and parsnips into similar sized pieces. Lay them out over a tinfoil lined baking sheet evenly. Season with salt and pepper and bake for 20 minutes or until the veg is sightly golden on the outside and soft on the inside.

2. Make the tempeh marinade and add in the crumbled tempeh. Sauté the tempeh in a pan until crispy. Note: Tempeh doesn’t need marinating long for it to take on flavour, it’s like a sponge!

3. Toast the pine nuts in a dry skillet until lightly golden then set aside in a bowl or on a plate to cool.

4. In a skillet, heat 1 tbsp olive oil and sauté the red onion with the fresh thyme, rosemary, salt & pepper until translucent. Add half of the minced garlic and cook until garlic is aromatic and herbs are cooked. Set aside on a plate. Then add the last tablespoon of olive oil to the pan, along with the mushrooms, one batch at a time, so as not to overcrowd the pan (boiling rather than sautéing the mushrooms). Season with salt & pepper. Add the rest of the minced garlic to the mushrooms, once they are mostly browned. Then add the onion mixture back into the pan, stir to combine, and set aside on a plate. Note: Don’t stir the mushrooms too much at the beginning, just let them sit and caramelize!

5. The roasted celeriac and parsnips should be ready now. Puree them in a food processor with miso, fresh lemon juice, and only enough water to loosen the mixture.

6. Plate up! add the roasted root veggie puree to a bowl/plate, top with the sauteed mushrooms & onion, tempeh, toasted pine nuts, chopped fresh parsley and lemon zest.


Nutrition Tips:

– I showcased two options, with and without tempeh, as some people prefer one and/or not the other. Both can be used interchangeably here depending on your personal taste.

– By adding the tempeh, this is a complete plant-based balanced meal. The root veggies provide fiber-rich complex carbs, the tempeh is packed with protein, the mushrooms offer a wide variety of minerals/vitamins/protein, pine nuts are rich in healthy unsaturated fats, protein, vitamins and minerals.

– Mushrooms are a fantastic source of B vitamins, iron, potassium, magnesium, selenium (major antioxidant!), protein, and fiber.

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  • lagatta à montréal January 13, 2016   Reply →

    For those of us wo do like polenta, there is a traditional variety called polenta teragna, which incorporates buckwheat as well as maize. Polenta was of course traditionally made of grains that grew in Europe. It became maize based after contact with the Americas. I think that modern maize is also less nutritious than that which the Amerindian peoples of North and Central America consumed centuries ago.

    • Catherine B April 1, 2018   Reply →

      Good to know! My mamma is from Friuli and I love polenta. I’ll try it with buckwheat!

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