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  • Isabella Akshay

Vegan Ginger Celeriac Mash with Tangy & Sweet Mushroom Stew

This dish has so many wonderful layers of flavour - the sweetness of celeriac, combined with dried plums, cinnamon and cardamom from the stew; the tanginess of ginger, combined with a thin tamarind water from the stew; mild spiciness and so so many different textures…all coming together to make this such an interesting dish.


I promise this is one that’s going to WOW you, and you’ll never want to settle for plain food ever again!


INGREDIENTS


For the mash:

  • 1 whole celeriac, peeled and cubed

  • 1 medium potato, peeled and cubed

  • 1 tbsp grated ginger

  • 2 cups milk (plant or regular)

  • 1/2 tsp nutmeg

  • 3/4 tsp salt

  • 1/2 tsp black pepper

  • 2 tbsp evo oil


For the stew:

  • 1 tbsp evo oil + 1 tbsp ghee (or just 2 tbsp evo oil for vegan option)

  • 5 pods cardamom

  • 1 stick cinnamon

  • 6 baby shallots, halved

  • 2 cloves garlic

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 3-4 crushed red chillies (try a mild, smoky variety like ancho)

  • 2 tbsp tomato concentrate

  • 250g mushrooms

  • 1 small piece of tamarind, boiled in 2 cups water

  • 6 dried plums

  • Fresh chopped coriander to garnish


METHOD


Pressure cook or steam celeriac and potato with a pinch of salt until very tender. Use a potato masher or immersion blender to blend to creamy and smooth.


In the meantime, make the stew.

Heat oil and ghee (or just oil) in a heavy-bottomed pan and add cardamom and cinnamon. Let them toast for a few seconds, then add shallots and garlic. Season with salt, pepper and sauté to golden brown.


Add chillies and tomato concentrate and let them cook for a couple of minutes. Add mushrooms and mix to coat in the sauce.


Filter tamarind water and discard seeds. Start adding this water little by little, allowing it to get absorbed by the mushrooms. After 2 minutes, add dried plums and remaining water and cook on medium heat for about 10 minutes or until the sauce had thickened.


In the meantime, make the mash. Drain the celeriac and potatoes and set aside.


Heat oil in a heavy bottomed pan and add mashed veggies and grated ginger. Start adding the milk in batches while whisking on low heat until you reach a creamy consistency. Season with nutmeg and add more salt if needed.



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