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This is a really comfort food. Vegetable ragout with mashed celery and potatoes. I’m totally a fan of mashed potatoes. And since I had a great desire for celery potato puree today, of course, had a tasty sauce ago. With Carrots, celery, green beans and lentils. After the gardening has finished, eating such a meal tastes even better. And I already saw the first snowdrops in the garden. A sign that the winter is over? I’ll wait a bit, it’s only in the beginning of February.
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Vegetable Ragout with celery potato mash.
Ingredients
- 2 onions cut into slices
- 2 garlic cloves chop
- 2 carrots thick slices
- 3 sticks of celery 2 cm
- ¼ celeriac roughly diced
- 100 g brown lentils
- 1 handful of flat green beans pieced
- 3 tbsp tomato paste
- oil
- turmeric
- salt and pepper
- 500 ml vegetable stock
- 3 branches of savory
- 2 bay leaves
Potato mash
- 4-5 medium potatoes roughly diced
- ¼ celeriac roughly diced
- 150 ml of oat milk
- 1 tbsp vegan butter
Instructions
- Fry the onions and garlic in oil.
- Add the tomato puree and fry for 5 minutes.
- Add vegetables, lentils and turmeric and fry for another 2-3 minutes. Keep stirring.
- Deglaze with vegetable stock.
- Add the bay leaf and savory and simmer for 35 minutes until the vegetables are tender. If you like, add some red wine after 20 minutes.
Potato Mash
- Cook the potatoes and celery in salted water tender.
- Drain off the water. Add the milk and butter and pound, if the puree is too firm add some liquid.
- Season vegetables and puree.
- Serve with parsley and dukkah spice.
Here you can find my sukkah spice.
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Nisha / @rainbowplantlife
I love how easy this recipe is! Perfect for those cold winter nights. And the photos are just stunning!