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1
Bring a large pot of water to boil, and add a bit of salt. Use 1 large celeriac
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2
Peel it with a large knife, and cut it in rough pieces, add to the boiling water and cook for about 30 minutes, or until soft.
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3
Peel and cut your shallots across into halfs
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4
Clean the carrots,and cut them in oblique slices
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5
Clean and chop the celery, and set aside with the rest of your vegetables
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6
Roughly chop the mushrooms. Leave the smaller ones intact.
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7
Slice the garlic thinly, and use about 2 large tbsp of butter or ghee (25 gr)
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8
Add the butter to a large and heavy skillet and add the olive oil as well, heat on high temperature.
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9
Add the garlic, turn the heat to medium temperature and simmer until soft, for about 4 to 5 minutes.
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10
Add the mushrooms and stir fry until they are covered in butter and oil well. Stir fry for about 5 minutes on high temperature
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11
And than add the rest of the vegetables. Again, stir fry on high temperature for another 5 minutes
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12
Than, add the red wine, the cup of water and the 2 vegetable cubes
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13
Add the sprigs of thyme, and 3 leaves of laurel, stir through well, and cover lid. Bring to a boil, simmer for 30 minutes.
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14
In the meantime, drain your celeriac, they should be nice and soft. Add to a mixing bowl and add the soy cooking cream.
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15
Add a clove of garlic, pepper and salt, and mix until smooth. Bring to taste with sea salt and freshly ground pepper
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16
After 30 minutes add a great hand of finely chopped parsley, stir in, close lid again and simmer for another 20 to 30 minutes. (watch now and than, it shouldn't get too dry)
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17
After another 30 minutes all the vegetables should be nice and soft and beautifully colored. Taste, and add salt if necessary, and freshly ground pepper.
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18
Remove the leaves and thyme and divide the celeriac cream over the plates and add a layer of the mushroom stew on top. Sprinkle with extra freshly chopped parsley.
