Celeriac Steaks with Lentil Jus and Mash
- 54 min
- ≈ €3.01
- 2 servings
- Easy
Main ingredients: celeriac, cooked brown lentils, button mushrooms, and potatoes. Allow about 54 minutes for 2 servings.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.
Allergens
- mustard
- soy
- gluten
- celery
Equipment
- stove
- oven
Prepare
Peel the celeriac and cut
Peel the celeriac and cut into four 2 cm thick slices. Cube the potatoes, finely slice the mushrooms and onion, and chop the garlic and parsley.
Cook
Steam the celeriac slices
Steam the celeriac slices in a wide covered pan with 11/21 of the listed tap water for 8–10 minutes. They should bend slightly but remain firm; drain.
Preheat the oven
Preheat the oven to 220°C; brush the celeriac with half the oil and half the mustard. Roast at 220°C for 22–25 minutes, turning halfway, until deeply browned on both sides.
Boil the potatoes in tap water
Boil the potatoes in tap water for 15–18 minutes until tender. Drain, steam dry for 1 minute and roughly mash with the warm soy milk.
Heat the remaining oil
Heat the remaining oil. Brown the mushrooms and onion for 8 minutes, then stir in the garlic for 30 seconds.
Add the lentils
Add the lentils, soy sauce, stock powder, remaining mustard and 10/21 of the listed tap water. Simmer uncovered for 7–8 minutes until the sauce lightly coats a spoon.
Finish
Divide the mash
Divide the mash between the serving plates, top each with two celeriac steaks and spoon the lentil jus around them. Sprinkle with parsley.
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Recipe from VegPlan · https://vegplan.app/recipes/celeriac-steaks-lentil-jus-mash
