This celeriac and potato mash is so wonderfully creamy and flavourful. Together with the sauteed leek and tofu bacon, it makes such a comforting and delicious meal. Mashed potato is usually served as a side, but this dish is hearty enough to take center stage and is sure to delight everyone at the table.
Baked Celeriac and Potato Mash with Sauteed Leek and Tofu Bacon
This wonderfully creamy, flavourful and hearty mash is great as a side dish or on its own!
Ingredients
- 600 g potatoes peeled and cut into chunks
- 300 g celeriac peeled and cut into small chunks
- 1 leek finely sliced
- 225 g firm tofu cut into very small cubes
- 3 tbsp plant-based yoghurt
- 2 tbsp soy sauce
- 2 garlic cloves peeled and minced
- 6 tbsp rapeseed oil
- 1 tsp paprika
- 1 tsp smoked paprika
- Salt and pepper
Instructions
- Preheat the oven to 200C (gas mark 6). Put the potatoes and celeriac chunks on a large, rimmed baking sheet, drizzle with 4 tablespoons of rapeseed oil, sprinkle with salt and gently toss. Bake for 40 minutes. Lower the temperature to 190C (gas mark 5) and bake for a further 20 minutes or until the vegetables are very tender.
- In a medium size bowl, whisk together the soy sauce, paprika and smoked paprika. Add the tofu cubes, mix until well combined and set aside. Place a pan over a medium heat and add 2 tablespoons of rapeseed oil. Once warm, add the leek and garlic. Mix well and cook for around 5 minutes, until soft. Add the tofu cubes and cook everything for a further 3-5 minutes stirring occasionally.
- In a large bowl, place the baked potatoes and celeriac. Add the yoghurt and mash everything with a potato masher until smooth. Salt and pepper to taste. Stir in the leek and tofu and serve.
If you try this recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
