Celeriac and Mushroom Stroganoff
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Ingredients
- 400 g celeriac, peeled and diced
- 300 g mushrooms
- 1 onion
- 150 g soured cream
- 1 tbsp wholegrain mustard
- 20 g butter
- 250 g rice
Nutrition (per serving)
- Calories
- 410 kcal
- Protein
- 10 g
- Carbohydrate
- 63 g
- of which sugars
- 6.5 g
- Fat
- 12.6 g
- of which saturates
- 7.4 g
- Fibre
- 4.1 g
- Salt
- 0.53 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rice according to the pack instructions.
- 2
Meanwhile, boil the celeriac for 10 minutes until just tender, then drain.
- 3
Melt the butter in a frying pan and fry the chopped onion for 5 minutes until softened.
- 4
Add the sliced mushrooms and celeriac and cook for 8 minutes until golden.
- 5
Stir in the soured cream and wholegrain mustard and warm through gently without boiling.
- 6
Season to taste.
- 7
Serve the stroganoff over the rice.
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