with Sautéed Spinach and Mushrooms
by Dan Matalon
This recipe appears on episode 1 of ‘Ready Steady Shuk’
Prep time: 10 mins | Cooking time: 40 mins | Serves 2
With deep, earthy flavours and iron-rich spinach, this delicious celeriac recipe is 100% vegan, Kosher for Passover and works well as a main course, a starter or a side dish. (For starter/side portions, cut smaller “steaks” from the celeriac, and reduce the portion of spinach and mushrooms accordingly).
Ingredients
- 1/2 Celeriac
- 1 tbsp Shawarma Spice
- 1 tsp Garlic Powder
- 3 tbsp (Olive) Oil
- Red Onion diced
- 3 cloves garlic thinly sliced
- 6 mushrooms sliced
- 2 cups Spinach leaves
- Salt
- Pepper
- 1 Unwaxed Lemon
Method:
- Slice off the outer layer of the celeriac, and cut two thick slices (approx 1 inch/2.5cm deep).
*Save the remaining celeriac – it’s incredibly versatile and great for stock / as chips / grated into salads / thrown in a roasting tin with other veg as a side.* - Rub each of your ‘steak’ slices with 1 tbsp oil, and rub in 1/2 tbsp shawarma spice and 1/2 tsp garlic powder, plus a little salt and pepper according to your taste.
- Preheat your oven to 200°C / 180°C fan (Gas Mark 6 / 400°F)
- Place on a baking tray and bake for 15-20 minutes on each side, until outside is golden brown and a fork goes in easily.
After 20 minutes…
- Dice onion and slice garlic. Add a little salt to the onion, and allow to soften for a few minutes.
- Add 1 tbsp oil to a sauteuse or frying pan with a lid (don’t cover yet!)
- Warm oil over a medium heat, and add salted onions.
- Allow the onions to soften for a few minutes, stirring regularly
- Add sliced garlic and mushrooms. Sauté 1-2 minutes until soft.
- Add washed spinach leaves to the pan, coat with oil and cover.
- Once spinach has wilted (approx 1 minute), stir and add black pepper to taste.
- To serve, place half the spinach on each plate. Remove celeriac from oven (when ready) and serve atop (or alongside) the spinach. Top with grated lemon zest for a zingy, citrus hit.
