My TV Dinner
Apartment-made Seitan Loaf,
Mashed Celeriac & Apple Pear Sauce

Using up my produce makes up a good amount of my home to-do’s. This week, some of the scratch-made seitan loaves would find delicious partnership with the contents of my fruit and vegetable bowls: apples, pears and the gnarly bulbous celeriac… or celery root.

Perhaps you’ve seen these beauties in the grocery store before? I have always been intrigued by them but my slight disliking of celery always stopped me from experimenting. Since Misfits offered them up, I figured I’d give the root a fair chance. And I was delighted.

After a washing, trim the knobs off. Here they re all cleaned up.

Cut them into relatively uniform pieces and cover with water in a saucepan. Boil until they are fork tender.

After they’re good and soft, I added a 1/2 cup of coconut milk (from the can), 3 tablespoons of Earth Balance and some salt to taste.

I mashed as best I could by hand with a masher.

Because there isn’t the same risk of gumminess as potato, I went ahead and used an immersion blender. I imagine you can use a potato ricer too, but the immersion blender did a great job making a smooth and attractive mash.

I had green onion to use up, so I added that in too.

A delicious celeriac mash that I really enjoy… despite my not enjoying celery! You get the smooth and creamy texture and the taste of celery underlying without the texture of celery. Works for me!

The seitan loaf, the mashed celeriac and an apple and pear sauce I made because I had way to many of both fruits. Everything from scratch! Ok, except for the gravy which was leftover and frozen from Thanksgiving. Space in the freezer is really a hot commodity.