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Prep
Difficulty
Easy
Time
Estimate
1 hour
Start with the cabbage. Once it is covered and gently simmering, put together the baked beans. Once they are simmering, chop up the celery root and simmer until tender. Mash it up and serve a pile of the mash with the beans and cabbage on top. I prefer it in a bowl that I can cozy up and enjoy with every bite coming out piping hot.
Cabbage, apples & onions are slowly simmered until they fall apart with spices & a touch of vinegar. Here are directions for making it on a stove-top, but a pressure cooker will cut the time in half. A crockpot will increase the time, but then you can go out shopping or leave the house while it melts into sweet & sour submission.
A sweet & slightly savory thick sauce coats white beans in this traditional, yet less chemical & preservative laden dish. Start with dried white navy beans, soaked and cooked until tender or canned white beans.
Move over mashed potatoes, you now have a more flavorful, less starchy replacement. This lessor known vegetable is technically called celeriac and is not actually the root of celery stalks. However, the flavor is intensely, beautifully similar. When mashed it gives the illusion that you somehow infused the flavor of celery into creamy delightful potatoes. Because celery root packs a lot of flavor, we simply enhance it with a bit of olive oil, salt and pepper. The typical dairy medley I prefer in my mashed potatoes is not necessary for this vegan, low-carb delight of a side dish.
