Nothing better that this hearty recipe for this typical winter day!
It takes just a few ingredients that you probably already have in the fridge and not more then 30 minutes and you have a wholesome delicious dinner!
I used cooked lentils that I have in my freezer for emergencies but canned are also a great option and if you prefer to make the purée in the traditional way, it’s also a good option but I have to confess that roasted veggies are always the best!
WHAT YOU WILL NEED:
Serves 3-4 people
Ragout:
- 400g cooked lentils (or 1 can)
- 250g button mushrooms
- 1 medium carrot, diced
- 1 onion, sliced
- 2 garlic cloves, mashed
- 1 tbsp thyme
- 1 tbsp Horsersteishire sauce(or soy sauce)
- ½ cup chopped canned tomatoes
- 1 cup plant milk
- 1 tbsp arrowroot or corn starch
- 1 tbsp olive oil
- ½ tsp salt
Mash:
- 1 celeriac, peeled and diced
- 1 tsp applecider vinegar
- 1 tbsp olive oil
- 1 cup plant milk (I used almonds)
- ½ tsp salt
HOW TO:
- Mash: Heat the oven at 180°C;
- Place the celeriac cubes in a baking tray, drizzle some olive oil, salt and vinegar and roast it for about 20-30 minutes;
- Ragout: Heat a medium pan with a drizzle of olive oil and fry the garlic and onion with a pinch of salt until juicy and soft;
- Add mushrooms, carrots, thyme and Horshahah sauce and cook it for about 5 minutes at medium heat;
- Add the tomato and lentils and cook it for about 10 minutes at medium/high heat;
- Mix the plant milk with the starch and add to pan. Bring it to a boil, adjust salt and pepper and simmer for 2 minutes and set aside;
- Finish the Mash: Blent the celeriac with the plant milk until a smooth purée;
- Add the purée to a pan, adjust salt and pepper and bring it to a boil;
- Serve the Ragout over the Celeriac Mash;