Baked Celeriac, Carrot, and Parsnip Mash Recipe - Forks Over Knives

Ingredients

• 2 celery roots (celeriac), peeled and cut into 1-inch cubes (7 cups)
• 6 medium parsnips, peeled and cut into 1-inch pieces (4 cups)
• 6 medium carrots, peeled and cut into 1-inch pieces (3 cups)
• 6 cups low-sodium vegetable broth
• 1⅓ cups roasted red bell peppers, drained and chopped
• ½ cup sliced scallions
• ½ cup nutritional yeast
• 2 teaspoons dried sage leaves, crushed
• 1 teaspoon dried summer savory, crushed (see tip, recipe intro)
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon sea salt
• ½ cup chopped walnuts