Celeriac Puree with Mushrooms & Lentils
1 celeriac (celery root)
1 tbsp coconut oil
1 shallot, finely chopped
10 cremini mushrooms, sliced
2 fresh sage leaves, finely chopped (or 1/2 tsp dried sage powder)
100g cooked lentils
2-3 kale leaves, chopped
• Peel and dice the celeriac and potato, placing it in a saucepan filled with cold water. Bring to a boil, then cover and simmer for 15-20 minutes until they can be pierced easily with a fork.
• While the root vegetables are cooking, heat the oil in a pan and sauté the shallot for 2-3 minutes until softened. Add the mushrooms and sage and cook for 7-9 minutes, adding a spoonful of water if the pan is looking too dry. When softened, add the cooked lentils and kale and heat for another few minutes until the lentils have warmed up and the kale is wilted.
• Drain the celeriac-potato mixture, and mash until fairly smooth. Portion onto two plates and add the mushroom topping. Serve hot.