Celeriac, lentil and mustard stew
Celeriac, leek and lentils in a mustardy, creamy stew. Earthy and warming, with a gentle bite from the mustard, and it suits a damp winter night.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegetable stock cube.
Method
- Peel the celeriac thickly and cut it into 2 cm cubes. Slice the leek, cut the carrot into small cubes and crush the garlic. Drain and rinse the lentils. Stir the stock cube into 500 ml of boiling water until dissolved.
- Warm the olive oil in a large pan over a medium heat. Cook the leek and carrot with a pinch of salt for 8 minutes until soft. Stir in the garlic and thyme for 1 minute.
- Add the celeriac, mustard and stock, bring to the boil, then cover and simmer for 25 minutes, until the celeriac is tender.
- Stir in the lentils and simmer for 5 minutes. Crush some of the celeriac against the side of the pan to thicken the stew.
- Pour in the oat cream and warm it through without boiling. Season with salt and black pepper.
- Chop the parsley, scatter it over and serve in deep bowls.
Tip Peel celeriac thickly, because the skin is knobbly and bitter. Drop the cubes into water with a squeeze of lemon if you are not cooking straight away.
Per portion
| Energy | 426 kcal |
| Protein | 17 g |
| Carbohydrate | 41 g |
| of which sugars | 13 g |
| Fat | 18 g |
| of which saturates | 4 g |
| Fibre | 19 g |
| Salt | 3.93 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- celeriac1
- green lentils1 tin
- leek1
- carrot1
- garlic2 cloves
- dijon mustard2 tbsp
- vegetable stock cube1
- dried thyme1 tsp
- oat cream100 ml
- parsley½ bunch
- olive oil1 tbsp
