Black Garlic Mushrooms with Feta & Celeriac

Name: Black Garlic Mushrooms with Feta & Celeriac over mashed potatoes with walnuts & parsley
Total time: 25 min
Yield: 2
Cuisine: European
Ingredients: 400 g Potatoes; 30 g Black garlic marinade; 1 sachet(s) Greek-style spice mix; ½ piece Celeriac; 175 g Pre-cut mushroom mix; 20 g Chopped walnuts; 10 g Fresh flat leaf parsley; 1 piece Red onion; 50 g Feta; 2 teaspoon Mustard; 1 tablespoon Red wine vinegar; 50 milliliters Water for the sauce; 2 tablespoon [Plant-based] butter; 1 tablespoon Olive oil; 1 tablespoon [Reduced salt] soy sauce; 1 tablespoon Brown sugar; 150 milliliters Low sodium mushroom or vegetable stock; [Plant-based] milk; to taste Salt and pepper

over mashed potatoes with walnuts & parsley

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There is a new ingredient in your box! Enrich this dish with the deep flavour and subtle sweetness of black garlic marinade - ideal for grilling and marinating.

Tags:

Calorie Smart

•Veggie

•Extra Veggies

•New Ingredient

Allergens:

Selderij

•Walnoten

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

200 g

Potatoes

15 g

Black garlic marinade

½ sachet(s)

Greek-style spice mix

¼ piece

Celeriac

(Contains: Selderij)

90 g

Pre-cut mushroom mix

10 g

Chopped walnuts

(Contains: Walnoten May be present: Pinda's, Noten, Sesamzaad)

5 g

Fresh flat leaf parsley

(May be present: Selderij)

½ piece

Red onion

25 g

Feta

(Contains: Melk (inclusief lactose))

Not included in your delivery

1 teaspoon

Mustard

½ tablespoon

Red wine vinegar

25 milliliters

Water for the sauce

1 tablespoon

[Plant-based] butter

½ 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

Energy (kJ)2634 kJ

Calories630 kcal

Fat32.4 g

Saturated Fat14.3 g

Carbohydrate62.7 g

Sugar15.5 g

Dietary Fiber17.1 g

Protein17.9 g

Salt3.2 g

Potassium996.3 mg

Calcium28.5 mg

Iron1.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Wok or sautépan

•Fryingpan with lid

•Potato Masher

•Small Bowl

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 salted water, then boil the potatoes for 12 - 15 minutes. Reserve a small amount of the cooking liquid, then drain and set aside.
Meanwhile, slice the onion into half rings. Peel and then dice the celeriac into small cubes of no more than 0.5 cm thickness.

Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the celeriac for 4 - 5 minutes, covered.
Remove the lid and fry for another 4 - 5 minutes, or until done.
Melt a knob of butter in a wok or deep frying pan over high heat. Fry the onion with the mushrooms for 4 - 6 minutes.
Stir in the sugar, stock and soy sauce. Season to taste with salt and pepper, then allow to reduce gently for 3 minutes.

In a small bowl, combine the black garlic marinade with the Greek-style spice mix, the red wine vinegar and the water (see pantry for amount).
Transfer the sauce to celeriac and allow to simmer for 1 minute.
Mash the potatoes with a knob of butter and a splash of milk and cooking liquid as preferred.
Stir in the mustard and season to taste with salt and pepper.

Roughly chop the parsley.
Serve the mashed potatoes on plates. Top with the mushroom sauce and the celeriac.
Crumble over the feta.
Garnish with walnuts and the parsley to finish.