Step 1

Heat the oil in a wide pot over medium heat. Add the shallot and cook for 5 minutes, stirring occasionally, until golden brown.

Step 2

Turn the heat to medium low and add the smoked paprika, chili powder, sweet paprika, cayenne powder, and white pepper and toss to coat the shallots in the spices. Cook only 30 seconds until the spices become fragrant.

Step 3

Immediately pour in the vegetable stock and bring to a boil. Add the brown sugar and the beans and reduce heat to low. Simmer for 30 minutes, seasoning to your preference as the beans cook.

Step 4

Cover the potatoes and celeriac with water in a medium pot and add with 1 teaspoon salt. Bring to a boil and cook for 20-30 minutes until fork tender. Drain.

Step 5

Return the cooked potatoes and celeriac to the pot over low heat. Add the garlic powder, white pepper, and milk and use an immersion blender to puree until desired texture is reached. If a more decadent mash is desired, add cream and butter. Add more milk, as necessary, to reached desired consistency. Taste and season with salt. Keep warm.

Step 6

Right before serving, stir the white parts of the scallions into the beans and cook for 3-4 minutes more. Taste and season once more to your preferences. Turn off the heat.

Step 7

Spoon the mashed celeriac into shallow bowls and flatten it with the back of a spoon. Ladle the beans on top and garnish with more scallions. Enjoy!