A made this recently and had no idea how quickly celeriac could be cooked, I have a good non-stick deep sided sauté pan and kept the heat high - you want to it to start catching and getting colour. I think I was vaguely in the mood for a remoulade but wanted something warm and comforting! Lentils keep the French theme but this would be nice as a warm salad or with crusty bread too, just make some extra sauce!
Enough for 2
1 small celeriac in 1 inch cubes
½ any white cabbage, in chunks
1 onion or 3 shallots, sliced thick
Parsley bunch, stalks and leaves, chopped
ready cooked or leftover puy lentils
Mustard sauce
1 tbsp each of wholegrain and Dijon or 2 of whichever you have
2 tbsp flour
300ml water
1 tsp stock powder
½ tsp garlic & onion powder or nutritional yeast (optional)
Ground pepper
Sauté the celeriac and onion in olive oil and a knob of butter or vegan spread for 5 minutes and then add the cabbage and parsley stalks, continue to cook stirring often until the celeriac softens and starts caramelising at the edges. Add the cooked lentils and stir through to heat.
Mix all the sauce ingredients together, whisking to mix the flour into the water. Put on the heat and stir constantly until it thickens, approx. 5 minutes. Add the chopped parsley leaves.
Serve the sauce over the celeriac. Great with a caper, rocket or watercress salad if you have them around!
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This recipe was created by chef Lola DeMille, using her GC veg bag ingredients. Follow her on instagram or find out more about her work on her website
