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- Mushroom, Lentil and Celeriac Pie
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Search results for 400 g of celeriac, skin on but root removed, washed and roughly diced
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Search results for 200 g of flat mushrooms, finely chopped
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Search results for 100 g of dried green or brown lentils
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Search results for 250 ml of organic red wine
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Ingredients
- 400 g of celeriac, skin on but root removed, washed and roughly diced
- 400 g of floury potatoes, skin on, roughly diced
- 2 glugs extra virgin olive oil, plus extra to taste
- 5 g of dried porcini (optional)
- 1 onion, finely diced
- 2 large carrots, finely diced
- 200 g of flat mushrooms, finely chopped
- 4 garlic cloves, roughly chopped
- 1 tbsp of marmite
- 5 rosemary sprigs, leaves picked and roughly chopped
- 1 tbsp of tomato purée
- 100 g of dried green or brown lentils
- 1 tbsp of worcestershire sauce (optional)
- 1 tsp of maple syrup or other sweetener (optional)
- 250 ml of organic red wine