Vegan celeriac and mushroom winter stew

As well as loving my yoga I love cooking! I have been in love with gastronomy since I was a young kid. When I was 19 I decided to try a culinary school and I did a whole year of Chef’s training, and through this blog I would like to somehow share both passions with my lovely followers (or you can just come to my classes :).

The winter is still going and I keep on trying new recipes that bring some more comfort to my days.  I woke up one day recently with this recipe idea, that had some inspiration on a recipe that my lovely mother-in-law makes, although not very vegan, and I thought to share it.

Ingredients

A big celeriac

A swede

One leek stick

Two celery sticks

One onion

Two carrots

1 red pepper

300 grs of mushrooms

3 cloves of garlic

A bunch of fine green beans

6 prunes

6 dried apricots

Pitted olives

300cl white wine

300cl red whine

80cl white wine vinegar or cider vinegar

Whole black pepper corns, salt, pepper, 3 bay leaves and a couple of teaspoons of herbs de Provence

1 cup of water

Two veggie stock cubes

Olive oil and some margarine

Preparation

Finely chop the onion, garlic, leek and celery sticks and bring them in a casserole to fry with some olive oil. Peel and cut the celeriac, swede, and carrots in big chunks. Chop the mushrooms in two and the pepper in big pieces. In a large pan fry these vegetables with some margarine just for a few minutes and salt and pepper them. Add the chunks to the casserole and pour the wine and vinegar in; add the prunes, apricots, the stock cubes dissolved in a cup of hot water, and the peppercorns, bay leaves and herbs the Provence. Bring to boil and lower the heat. Cover and slow cook for about 45 min to an hour or until the vegetables are soft and to your taste. Let to cool down and rest for a few hours. Bring to boil again and about 5 min before serving add the green beans and the olives and check if it needs more salt.

I think this kind of stew is nicer the day after making it so you can prepare it in advance and then re-heat it. You can serve the dish with some boiled quinoa or with some mash potatoes, to make it even heartier or just eat it with some nice bread.

Enjoy and namaste!

Adriana

2 thoughts on “Vegan celeriac and mushroom winter stew

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