Sautéed Celeriac & Cabbage
2-4 Servings
Prep Time: 15 min
Cook Time: 20 min
Total time: 35 min
Adapted from Growing Communities - Lola DeMille
With a slight French flair this sautéed celeriac and cabbage is a quick warm and cozy meal or side dish for any day of the week. The sauce can also be used for dipping baguettes and toping an apple and arugula salad.
Ingredients
1 Celeriac in 1 inch cubes
½ of a Green Cabbage, in chunks
1 Onion or 3 Shallots, sliced thick
Parsley bunch, stalks and leaves, chopped
1 cup cooked Lentils
Mustard sauce
1 tbsp each of wholegrain and Dijon or 2 tbsp of whichever you have
2 tbsp flour - can use gluten free all purpose flour
300ml water
1 tsp stock powder or a bouillon cube
½ tsp salt
½ tsp garlic & onion powder or nutritional yeast (optional)
Ground pepper
Instructions
Sauté the celeriac and onion in olive oil and a knob of butter or vegan spread for 5 minutes.
Then add the cabbage and parsley stalks, continue to cook stirring often until the celeriac softens and starts caramelising at the edges.
Add the cooked lentils and stir through to heat.
Mix all the sauce ingredients together, whisking to mix the flour into the water. Put on the heat and stir constantly until it thickens, approx. 5 minutes. Add the chopped parsley leaves.
Serve the sauce over the vegetables.
