Celeriac Mash with Chanterelles & Lingonberries

Serves Array
  • 900 g (30 oz) celeriac root (about 750 g (26 oz) if peeled)
  • 1 dl (3.3 fl oz) plant based sour cream, such as oat
  • 1 heaping tbsp lemon juice
  • Salt & pepper
  • Dash of water
  • 100 g (3.5 oz) cooked chanterelles or about 200-300 g (7-10 oz) fresh
  • 4 tbsp plant based sour cream, such as oat
  • 2 tsp tamari
  • Pinch of cayenne pepper
  • Salt & pepper
To serve
  • Pickled cucumber
  • Lingonberries
  • Parsley

Instructions

  1. Cut off any ugly part of the celeriac root. Then chop into 3-5 cm (1-2 inch) pieces and cook in generously salted water for about 15-20 minutes or until completely soft. Drain and discard the cooking water. Add back into the pot, along with sour cream, lemon juice, salt & pepper. Mix smooth with an immersion blender. Add a little water if it’s too thick. Set aside.
  2. Clean the chanterelles and cut them into smaller pieces. Sauté in a skillet on medium heat with a little butter or oil until the excess water is gone and it has reduced to about a third. Add the sour cream, tamari, cayenne, black pepper, and salt if necessary. Cook on low heat for 2-3 minutes, just to let the sour cream melt and flavors combine. If you’re using pre-sautéed chanterelles, simply add to a heated skillet and proceed with the spicing right away.
  3. Add the celeriac mash to a big bowl and make a swirl. Top with the sautéed chanterelles. Serve with thawed lingonberries, fresh parsley, and pickled cucumber.