Black Garlic Mushrooms with Greek-Style Cheese & Celeriac

Name: Black Garlic Mushrooms with Greek-Style Cheese & Celeriac over mashed potatoes with walnuts & parsley
Total time: 30 min
Yield: 2
Cuisine: European
Ingredients: 400 g Potatoes; 30 g Black garlic marinade; ½ piece Celeriac; 175 g Pre-cut mushroom mix; 20 g Chopped walnuts; 10 g Fresh flat leaf parsley; 1 piece Red onion; 1 sachet(s) Italian seasoning; 50 g Greek-style cheese; 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

over mashed potatoes with walnuts & parsley

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The black garlic marinade in this recipe is made using real black garlic, which adds a lovely caramelised, umami flavour to this dish.

Tags:

Calorie Smart

•Veggie

•Extra Veggies

Allergens:

Selderij

•Noten

•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

Total30 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

200 g

Potatoes

15 g

Black garlic marinade

¼ piece

Celeriac

(Contains: Selderij)

90 g

Pre-cut mushroom mix

10 g

Chopped walnuts

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

5 g

Fresh flat leaf parsley

(May be present: Selderij)

½ piece

Red onion

½ sachet(s)

Italian seasoning

25 g

Greek-style cheese

(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

Nutrition Values

Energy (kJ)2641 kJ

Calories631 kcal

Fat32.5 g

Saturated Fat14.3 g

Carbohydrate63.3 g

Sugar15.8 g

Dietary Fiber17 g

Protein18.5 g

Salt3 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

•Wok or sautépan

•Tall-Sided Pan

•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 for 12 - 15 minutes. Reserve a small amount of the cooking liquid, then drain and set aside.
Peel and then dice the celeriac into small cubes of no more than 0.5cm thickness. Transfer to a pot or saucepan and submerge with salted water. Parboil for 6 - 8 minutes, then drain.

Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the celeriac for 4 - 5 minutes.
Meanwhile, slice the onion into half rings.
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 Italian seasoning, the red wine vinegar and the water for the sauce.
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 cheese.
Garnish with walnuts and the parsley to finish.