Celeriac with Potato Mash and Mushroom-Onion sauce
With Feta and Walnuts
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
200 g
Potatoes
15 g
Black garlic marinade
½ sachet(s)
Greek-style spice mix
¼ piece
Celeriac
(Contains Celery)
90 g
Pre-cut ​​mushroom mix
10 g
Chopped walnuts
(Contains Walnuts May be present Peanuts, Tree nuts, Sesame)
5 g
Fresh flat leaf parsley
(May be present Celery)
½ piece
Onion
25 g
Feta
(Contains Milk)
Not included in your delivery
1 teaspoon
Mustard
½ tablespoon
Red wine vinegar
25 milliliters
Water for the sauce
1 tablespoon
[Plant-based] butter
1 tablespoon
Olive oil
½ tablespoon
[Reduced salt] soy sauce
½ tablespoon
Brown sugar
75 milliliters
Low sodium mushroom or vegetable stock
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock.
- Peel or thoroughly wash the potatoes and then cut into rough pieces. Transfer to a pot or saucepan and submerge with water, crumble in the stock cube, then boil the potatoes for 12 - 15 minutes.
- Reserve a small amount of the cooking liquid, then drain and set aside
- Peel and dice the celeriac into small cubes of no more than 0.5 cm thickness.
Did you know... celeriac contains more fibre than most other vegetables, with at least 4.9g of fibre per 100g. Fibre is important for gut health and helps you feel more satiated.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Cover and fry the celeriac for 8 - 10 minutes, or until done. Remove the lid halfway.
- In a small bowl, mix the black garlic marinade, Greek-style spice mix, red wine vinegar, and water for the sauce.
- Meanwhile, cut the onion into half rings.
- Heat a drizzle of olive oil in a wok or deep frying pan over high heat, and fry the mushroom mix and onion for 4 - 6 minutes.
- Add the brown sugar, the stock, soy sauce and a knob of butter. Season to taste with salt and pepper.
- Stir everything together well and allow to reduce gently for 3 minutes.
- Mash the potatoes with a knob of butter and add a splash of milk and cooking liquid as preferred. Stir in the mustard and season to taste with salt and pepper.
- Transfer the sauce to celeriac and let it simmer for 1 minute.
- Roughly chop the parsley.
- Serve the potato mash on plates. Add the celeriac and drizzle the sauce with mushroom over it.
- Crumble the Greek-style cheese over it.
- Garnish with walnuts and parsley.