Black Garlic Mushrooms with Feta & Celeriac
over mashed potatoes with walnuts & parsley- Selderij
- Walnoten
- Melk (inclusief lactose)
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
- Selderij
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.
Ingredients
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
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 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.
