Celeriac Steaks with Lentil Jus and Mash
- 54 min
- ≈ €3.01
- 2 servings
- Easy
celeriac, cooked brown lentils, and button mushrooms: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.
Allergens
- mustard
- soy
- gluten
- celery
Equipment
- stove
- oven
Prepare
Prepare the vegetables
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
Par-cook the celeriac
Steam the celeriac slices in a wide covered pan with tap water for 8–10 minutes. They should bend slightly but remain firm; drain.
Preheat the oven to 220°C
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.
Make the mash
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 tap water. Simmer uncovered for 7–8 minutes until the sauce lightly coats a spoon.
Finish
Divide the mash between the serving plates
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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