Mushroom and mustard tempeh with celeriac mash

Ingredients

For 1 serving

• Tempeh120 g
• Button mushrooms150 g
• Mustard1 teaspoon
• Thyme2 g
• Extra virgin olive oil2 teaspoons
• Celeriac150 g
• Potatoes100 g
• Reduced-fat milk30 ml
• Saltto taste

Contains: lactose, soy, celery, mustard,

In season: October – March

Method

1. Peel the celeriac and potatoes and cut them into 2 cm cubes; put them in a pan covered with cold salted water, bring to the boil and cook for 18 minutes, until they break apart with a fork.
2. Meanwhile cut the tempeh into slices about 1 cm thick; clean the button mushrooms with a damp cloth and slice them.
3. Heat the extra virgin olive oil in a pan over medium heat and brown the tempeh for 3 minutes per side, until golden.
4. Add the mushrooms and thyme leaves and cook for 6 minutes, stirring, until the mushrooms are golden and their liquid has evaporated; season with salt.
5. Stir in the mustard and a splash of water for 1 minute, until a creamy sauce forms and coats the tempeh and mushrooms.
6. Warm the milk, drain the celeriac and potatoes and mash them with the hot milk and a pinch of salt until smooth; serve the tempeh and mushrooms on the mash.