Potato and Celery Mash with Vegetable Stew
Main Course
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Cook Time
40 min
Servings
4
Difficulty
Medium
Prep Time
40 Min
Description
This potato and celery mash with vegetable stew is a hearty and vegan dish, ideal for autumn and winter. Preparation takes about 40 minutes and yields 4 servings. The mash is rich in vegetables and is refined with an aromatic lemon-date mixture. Perfect as a main course for a cozy dinner.
Ingredients (19 ingredients)
-
300 g Celeriac
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600 g Floury potatoes
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200 ml Oat drink (unsweetened)
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Salt
-
1 EL White almond butter (15 g)
-
1 Msp. Freshly grated nutmeg
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1 Stück Onion
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2 Stück Eggplants
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60 g Sivri peppers (or medium-hot green chili peppers)
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2 Stück Red or yellow bell peppers
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1 Stück Beef tomato
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4 EL Neutral vegetable oil for frying
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2 Stück Star anise
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Salt
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1 Stück Organic lemon
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4 Stück Medjool dates (80g)
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4 Stück Kalamata olives
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2 Zweige Rosemary
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4 EL Olive oil
Preparation (9 steps)
Prepare celery and potatoes
Peel and wash 300 g celeriac and 600 g floury potatoes. Halve the potatoes lengthwise and then quarter them crosswise, cut the celeriac into 5 cm cubes.
Cook vegetables
Place the prepared vegetables with 200 ml oat drink (unsweetened) and 100 ml water in the mixing bowl and cook for 30 min./100°C/speed 1.
Prepare vegetables for the stew
Meanwhile, for the stew, peel and finely dice 1 onion. Wash 2 eggplants, 60 g Sivri peppers (or medium-hot green chili peppers), 2 red or yellow bell peppers and 1 beef tomato. Cut the eggplant into 1 cm cubes. Halve and core the Sivri peppers and bell peppers. Cut the Sivri into fine rings, dice the larger peppers. Roughly chop both types of pepper. Remove the stem and seeds from the tomato and chop finely.
Fry the eggplants
Heat 4-5 tbsp neutral vegetable oil for frying in a separate pan. Fry the eggplants in it for 5 minutes over high heat, stirring occasionally. Then add the diced onion and fry for approx. 5 minutes over medium heat.
Season and simmer the stew
Add 1 tbsp oil if desired. Add 2 star anise, 1 tsp salt, bell peppers, Sivri peppers and diced tomatoes. Cover and simmer over very low heat for approx. 5 minutes.
Prepare the lemon-date mixture
In the meantime, wash 1 organic lemon in hot water, pat dry, grate the peel and squeeze out the juice. Pit and very finely chop 4 Medjool dates (80g) and 4-5 Kalamata olives. Wash 2 sprigs of rosemary, shake dry and finely chop the needles.
Finish the stew
Mix everything in a bowl with 4 tbsp olive oil, pour into the pan with the vegetables and stir well. Keep the stew warm on the switched-off stove top.
Prepare the mash
Add the cooked vegetables with 1 tbsp white almond butter (15 g) and 1 pinch of freshly grated nutmeg to the mixing bowl and stir with the spatula for 20 sec./speed 4.
Season and serve
Season the mash with salt. Just before serving, stir the stew again, season with salt and remove the star anise. Place the mash in the center of four plates. Press a hollow into each with a tablespoon and fill with the lukewarm stew.
Finished cooking? Great! 🎉
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Allergens
- Celery
- Almonds
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