This recipe is a favourite one in my family house and a staple for wintery Sunday lunches. The traditional dish is celeriac beef but to accommodate for her vegetarian children mum gradually started replacing the beef with button mushrooms and created an even more delicious and easy version of this plate. So the credits are all hers. Celeriac must be one of the ugliest veggies out there: but the taste and rich nutritional profile makes for its ugly looks: its a good source of vitamin C, K and B vits complex and also helps adding variety in our vegetable intake which is super important for a healthy gut microbiome. It has a characteristic celery earthy taste, which dominates this dish. If you don’t have a sour taste you can only use one lemon, and its one of those dishes that must be accompanied with good quality sourdough bread as the sauce demands to be finished with bread.

Ingredients (for 4 people)

2 average sized celeriac roots, peeled and cut in big chunks
1 bunch of celery leaves and stalks, cut in big pieces
2 carrots, cut in big chunks
1 onion, sliced
200 grs of white button mushrooms
Juice of 2 lemons
1/2 tsp cornflower
1/3 cup olive oil
500ml of vegetable broth
A small glass of white wine
Salt and pepper to taste

Preparation

In a big pot, sauté the mushrooms in the olive oil for 2-3 mins and then add the onion
When the onion becomes translucent add the wine and after a couple of minutes add the celeriac root, celery, carrots and broth and stir
Cook for 30 minutes
Mix the corn flower with the lemon juice adding 1/2 cup of the broth and stir well. Then add this mix to the vegetables and mix well to thicken the broth.