For the mushroom bourguignon
10g dried mushrooms
175ml vegetable stock, made with ½ stock cube
2 tbsp. oil
650g chestnut mushrooms, larger mushrooms halved
10 small shallots, peeled but kept whole
250g Chantenay carrots, larger carrots cut in half horizontally
2 garlic cloves, finely sliced
1 tbsp. fresh thyme leaves
1 tbsp. tomato purée
2 tbsp. plain flour
200ml burgundy wine
1 tbsp. butter, softened
For the celeriac mash
2 celeriac, peeled and roughly chopped
3 garlic cloves
1 tbsp. wholegrain mustard
1. Add the dried mushrooms to the hot stock and leave to infuse. Heat 1 tbsp. oil in a large casserole dish. Add the chestnut mushrooms and fry for 4-5 minutes until golden. Remove from the pan.
2. Add the remaining oil and fry the shallots and carrots for 8-10 minutes until starting to soften. Add the garlic, thyme and tomato purée and cook for a further 1 minute. Return the chestnut mushrooms to the pan with 1 tbsp. flour and cook for 1 minute. Add the burgundy wine, vegetable stock and dried mushrooms. Bring to the boil, then simmer for 20 minutes.
3. Mix the remaining flour with the butter and add to the sauce. Continue to simmer for 10 minutes until the sauce is thick and glossy. Season well.
4. Meanwhile, put the celeriac and garlic in a large saucepan and cover with the milk. Bring to the boil and simmer for 15 minutes until the celeriac is soft. Drain, reserving the milk. Return the celeriac to the pan and add 100ml of the reserved milk and the mustard. Mash. Serve the mash with the bourguignon on top.
25.8g carbohydrate 10.3g fibre 15.4g protein 13.2g fat