Pre-heat the oven to 200°C.
For the celeriac mash: put the celeriac into a large pot of boiling water, add a pinch of salt. Bring back to the boil then simmer covered for 15-20 mins. I add some sprigs of thyme and/ or rosemary to the water. Drain and then mash with a fork or masher: add some oil and/ or butter to bring help mash til smooth. I like some texture so i never mash til completely smooth. Add a generous pinch of seasalt and a few grind of black pepper.
In an oven-proof pan, heat the olive oil on a medium heat and then add the garlic and onions. Sauté til soft.
Add the carrots and celery and cook til softened.
Add the thyme leaves, vinegar, lentils, cayenne/ paprika if using and stock. If you drink alcohol, a splash of red wine can be added. Cover and simmer for 20-25 mins. Check that the mix doesn’t dry out - just add some hot water if it does.
When the lentil mix is ready, spoon the celeriac mash on top. Cook in the oven for about 10 mins. Some grated cheese (vegan cheese of course if you’re making it vegan) on top is a good addition!
Because the celeriac has a nutty taste, i added some hazelnuts that i toasted in a dry pan for 5-10 mins.
And that’s it! Enjoy on its own or with some greens.
