Celery Root Puree with Lentil Mushroom Walnut Veggies

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., chanterelles, porcini, button, king oyster)
• 45 g butter (3 tbsp)
• Pepper
• 1.5 tbsp lemon juice
• 50 g walnut kernels
• 2 sprigs sage

Instructions

1. 1.

   Wash thyme and cook lentils with cumin in 400 ml boiling water for 20 minutes over low heat.

2. 2.

   Meanwhile peel, wash and cube the celeriac. Add to a pot with milk, season with salt and freshly grated nutmeg, cover and simmer on low heat for 15–20 minutes until tender.

3. 3.

   While the celeriac cooks, clean mushrooms and leave whole or cut smaller depending on size. Melt 1 tbsp butter in a hot pan, sauté mushrooms for 2–3 minutes over medium heat until golden brown, season with salt and pepper.

4. 4.

   Drain the celeriac, reserving the milk. Blend the celeriac with remaining butter into a smooth puree, adding more milk if needed. Season the puree with salt, pepper and lemon juice to taste.

5. 5.

   Coarsely chop walnuts. Wash sage, pat dry and remove leaves. Season lentils with salt and pepper. Plate the celery root puree, top with lentils and mushrooms, sprinkle with walnuts and sage, and serve.