Celeriac skewers
With Greek-style Cheese and Walnuts
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Ingredienten
200 gram
Aardappelen
15 gram
Zwarteknoflookmarinade
½ zakje(s)
Griekse kruidenmix
¼ stuk(s)
Knolselderij
(Bevat Selderij)
90 gram
Gemengde gesneden paddenstoelen
10 gram
Walnootstukjes
(Bevat Walnoten Kan bevatten Pinda's, Noten, Sesamzaad)
5 gram
Verse bladpeterselie
(Kan bevatten Selderij)
½ stuk(s)
Ui
25 gram
Feta
(Bevat Melk (inclusief lactose))
Zelf toevoegen
1 tl
Mosterd
½ el
Rodewijnazijn
25 ml
Water voor saus
1 el
[Plantaardige] roomboter
1 el
Olijfolie
½ el
[Zoutarme] sojasaus
½ el
Bruine basterdsuiker
75 ml
Zoutarme paddenstoelen- of groentebouillon
[Plantaardige] melk
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
- Prepare the stock.
- Peel or thoroughly wash the potatoes and then cut into rough pieces. Transfer to a pot or saucepan and submerge with water, crumble in the stock cube, then boil the potatoes for 12 - 15 minutes.
- Reserve a small amount of the cooking liquid, then drain and set aside
- Peel and dice the celeriac into small cubes of no more than 0.5 cm thickness.
Did you know... celeriac contains more fibre than most other vegetables, with at least 4.9g of fibre per 100g. Fibre is important for gut health and helps you feel more satiated.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Cover and fry the celeriac for 8 - 10 minutes, or until done. Remove the lid halfway.
- In a small bowl, mix the black garlic marinade, Greek-style spice mix, red wine vinegar, and water for the sauce.
- Meanwhile, cut the onion into half rings.
- Heat a drizzle of olive oil in a wok or deep frying pan over high heat, and fry the mushroom mix and onion for 4 - 6 minutes.
- Add the brown sugar, the stock, soy sauce and a knob of butter. Season to taste with salt and pepper.
- Stir everything together well and allow to reduce gently for 3 minutes.
- Mash the potatoes with a knob of butter and add a splash of milk and cooking liquid as preferred. Stir in the mustard and season to taste with salt and pepper.
- Transfer the sauce to celeriac and let it simmer for 1 minute.
- Roughly chop the parsley.
- Serve the potato mash on plates. Add the celeriac and drizzle the sauce with mushroom over it.
- Crumble the Greek-style cheese over it.
- Garnish with walnuts and parsley.
