Mushroom and Lentil Ragout with Roasted Celeriac Mash

Nothing better that this hearty recipe for this typical winter day! 

It takes just a few ingredients that you probably already have in the fridge and not more then 30 minutes and you have a wholesome delicious dinner! 

I used cooked lentils that I have in my freezer for emergencies but canned are also a great option and if you prefer to make the purée in the traditional way, it’s also a good option but I have to confess that roasted veggies are always the best! 

Serves 3-4 people


  • 400g cooked lentils (or 1 can)
  • 250g button mushrooms
  • 1 medium carrot, diced
  • 1 onion, sliced
  • 2 garlic cloves, mashed
  • 1 tbsp thyme
  • 1 tbsp Horsersteishire sauce(or soy sauce)
  • ½ cup chopped canned tomatoes
  • 1 cup plant milk
  • 1 tbsp arrowroot or corn starch 
  • 1 tbsp olive oil
  • ½ tsp salt


  • 1 celeriac, peeled and diced 
  • 1 tsp applecider vinegar
  • 1 tbsp olive oil
  • 1 cup plant milk (I used almonds)
  • ½  tsp salt


  1. Mash: Heat the oven at 180°C; 
  2. Place the celeriac cubes in a baking tray, drizzle some olive oil, salt and vinegar and roast it for about 20-30 minutes; 
  3. Ragout: Heat a medium pan with a drizzle of olive oil and fry the garlic and onion with a pinch of salt until juicy and soft; 
  4. Add mushrooms, carrots, thyme and Horshahah sauce and cook it for about 5 minutes at medium heat; 
  5. Add the tomato and lentils and cook it for about 10 minutes at medium/high heat; 
  6. Mix the plant milk with the starch and add to pan. Bring it to a boil, adjust salt and pepper and simmer for 2 minutes and set aside;
  7. Finish the Mash: Blent the celeriac with the plant milk until a smooth purée; 
  8. Add the purée to a pan, adjust salt and pepper and bring it to a boil; 
  9. Serve the Ragout over the Celeriac Mash; 

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