I absolutely love the combination of flavours in this recipe. The mushrooms and the celeriac just work so well together. I also love the simplicity of this recipe, only few ingredients, lost of veggies but super tasty! The grated sweet potato works so perfectly as a crispy topping. Serve with a side of steamed broccoli, green beans or kale.
1 leek – finely chopped
1 carrot – cut into small pieces
200g chestnut mushrooms- sliced
250g of celeriac – peeled and cut into cubes
3 garlic cloves – crushed
Few sprigs of thyme
1 bay leaf
1/2 stock cube – crumbled
2 tbsp of plain white flour or plain gluten free flour
300ml of unsweetened almond or oat milk
450g of sweet potato – about 1 large one
2 tbsp nutritional yeast
1 tsp of garlic powder
Salt & pepper to taste
Olive oil for frying
Add the oil to a large frying pan. Once hot add in the chopped leek and carrot. Sauté on a medium heat for around 10 minutes until the vegetables have soften and started to caramelise. In the meantime add the chopped celeriac to a roasting tray drizzle with some olive oil, pinch of salt and pepper and roast in the oven at 200 degrees Celsius for 15 minutes.
Add the sliced mushrooms to the pan together with the thyme leases, bay leaf, crushed garlic and crumbled stock cube. Cook for another 5 minutes until the water from the mushrooms has evaporated. Drizzle over the flour and give it a good stir. Pour in the milk and mix everything together. Cook for another 5 minutes until the sauce have thicken, kind of like a gravy consistency. Remove the bay leaf.
Peel the sweet potato and using the largest hole in the grater grate it. Add the grated sweet potato to a bowl and mix it with the nutritional yeast, garlic powder, pinch of salt and pepper. With your hands mix everything together.
Add the roasted celeriac to the pan with the mushroom gravy, mix everything together. Transfer the mixture to a baking tray (you can reuse the one where you cooked the celeriac in) and cover it with the grated sweet potato. Bake in the oven at 200 degrees Celsius for 20 minutes until the sweet potato starts to crisp up.
Remover from the oven and serve straight away with a side of your favourite greens.