Recipes
Celeriac steak with mashed potatoes, beech mushroom & herb oil
Try a celeriac steak! The firm texture and nutty flavor make it a tasty option for veggies and carnivores alike.
Which ingredients do you need?
- 1 celeriac
- 500 g fluffy potatoes
- 100 ml whole milk
- 40 g unsalted butter
- 1 pinch of nutmeg
- 10 g fresh flat parsley
- 5 g fresh thyme
- 3 tbsp extra virgin olive oil
- 150 g brown beech mushrooms
- 1 tbsp oil
- 1 garlic clove
- ½ tsp vegetarian or mushroom broth powder
How do you make this dish?
Preheat the oven to 180C. Cut the celeriac into slices about 1.5 cm thick. Place in a baking dish. Drizzle with oil and sprinkle with salt and pepper. Bake for about 50 min until tender. Turn halfway through.
Meanwhile, peel the potatoes, cut into pieces and cook for about 20 min until tender. Heat the milk in a saucepan. Drain the potatoes. Mash with a masher or pestle and mix with the warm milk and half of the butter. Season with salt, pepper, and nutmeg.
Make the herb oil. Gather the leaves from the thyme, mix with the parsley and olive oil in a food processor or the chopper of the hand blender to make a herb oil.
Heat the oil and fry the beech mushrooms for 5 min over high heat. Squeeze the garlic and fry with it for the last minute on medium-high heat. Add about 50 ml water, some stock powder and the rest of the butter, stir for about 1 min. Turn off the heat.
Divide the mashed potatoes between two plates, serve with the celeriac steak, beech mushrooms and herb oil.
Enjoy your meal and, above all, savour the mushrooms!
