Celeriac and Mushroom Cake

1. 1

   Heat the oil in a frying pan and fry the onion for about 5 minutes until softened but not coloured, stirring from time to time.

2. 2

   Add the mushrooms and continue to fry for 3-4 minutes until the mushrooms are tender.

3. 3

   Remove from the heat.

4. 4

   Meanwhile, squeeze the grated celeriac in a clean tea towel until dry.

5. 5

   Put in a bowl with the mushroom mixture and parsley, then mix well to combine.

6. 6

   Season to taste.

7. 7

   Melt half of the butter in a frying pan.

8. 8

   Add the celeriac-and- mushroom mixture, slightly flatten it, then cook for 7 minutes until lightly golden.

9. 9

   Slide out on to a plate, add the remaining butter to the pan and, when melted, tip the cake back into the pan, uncooked-side down.

10. 10

    Cook for 10 minutes or until the celeriac is completely tender.

11. 11

    Turn out on to a warmed plate, top with a poached egg and cut into wedges to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.