Lentil Roast with Sweet Potato and Celeriac Purée
TM6

Lentil Roast with Sweet Potato and Celeriac Purée

4.5 (4 ratings)

Ingredients

  • 50 g onion, quartered
  • 60 g carrot, cut in pieces (2 cm)
  • 80 g fresh mushrooms, sliced
  • 2 garlic cloves
  • 500 g celeriac, cut in pieces (2 cm)
  • 30 g olive oil, plus extra for drizzling
  • 250 g tinned lentils, rinsed, drained
  • 200 g tinned kidney beans, rinsed, drained
  • 130 g rolled oats
  • 20 g soy sauce
  • 1 tsp paprika
  • 2 tsp dried mixed herbs
  • 3 Tbsp nutritional yeast flakes
  • 1 ½ tsp fine sea salt
  • 300 g sweet potatoes, peeled, cut in pieces (2 cm)
  • 80 g shallots, halved
  • 20 g unsalted butter, diced
  • 100 g white wine, dry
  • 150 g liquid vegetable stock
  • 350 g broccoli florets
  • 50 g water
  • lime juice, freshly squeezed, for drizzling
  • fresh parsley, roughly chopped, for garnishing
  • gravy, for serving (see tip) (optional)

Nutrition
per 1 portion
Calories
2602.1 kJ / 621.9 kcal
Protein
27.5 g
Carbohydrates
84.3 g
Fat
19.8 g
Saturated Fat
4.9 g
Fibre
19 g
Sodium
1665.1 mg

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