🍽️ Creamy Celery Mash with Lentils, Mushrooms, and Walnuts

Name: Creamy Celery Mash with Lentils, Mushrooms, and Walnuts
Total time: 30 min
Yield: 4 servings
Ingredients: 2 sprigs thyme; 250 g Beluga lentils; 0.25 tsp cumin; 600 g celeriac; 200 ml milk (3.5% fat); salt; nutmeg; 250 g mixed mushrooms (e.g. porcini, chanterelles, button mushrooms, oyster mushrooms); 45 g butter (3 tbsp); pepper; 1.5 tbsp lemon juice; 50 g walnut kernels; 2 stems sage

421 kcal · 30 min · 4 servings

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Ingredients

2 sprigs thyme
250 g Beluga lentils
0.25 tsp cumin
600 g celeriac
200 ml milk (3.5% fat)
salt
nutmeg
250 g mixed mushrooms (e.g. porcini, chanterelles, button mushrooms, oyster mushrooms)
45 g butter (3 tbsp)
pepper
1.5 tbsp lemon juice
50 g walnut kernels
2 stems sage

Instructions

1. Wash the thyme. Add it to a pot with the lentils and cumin and 400 milliliters of boiling water. Simmer over low heat for 20 minutes.
2. Peel and wash the celery. Cut the vegetable into small cubes. Place them in a pot with milk, season with salt and freshly grated nutmeg. Cover the pot and cook over low heat for 15 to 20 minutes until tender.
3. Clean the mushrooms. Cut them into smaller pieces depending on their size, or leave them whole. Melt 1 tablespoon of butter in a hot pan. Fry the mushrooms in it over medium heat for 2 to 3 minutes until golden brown. Season with salt and pepper.
4. Drain the celery and reserve the cooking milk. Puree the celery with the remaining butter until creamy. Add some of the reserved milk if needed. Season the mash with salt, pepper, and lemon juice.
5. Roughly chop the walnuts. Wash the sage, shake it dry, and pluck the leaves off. Season the lentils with salt and pepper. Plate the celery mash, top with the lentils and mushrooms, and serve garnished with the chopped walnuts and sage leaves.

Nutrition per serving

kcal: 421
Protein: 23 g · Fett/Fat: 22 g · Carbs: 33 g