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Celeriac Casserole In Cabbage Leaves

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains	Vegetarian		6	Servings

INGREDIENTS

1		Savoy cabbage
1		Red onion, finely chopped
2		Garlic cloves, crushed
3	t	Garam masala
1	t	Ground coriander, to 2
2	t	Paprika
750	g	Potatoes, peeled and diced
750	g	Celeriac, peeled cut into
		1cm thick slices then
		diced
250	g	Chestnut, or button
		mushrooms quartered
1	T	Tamari, Japanese soy sauce
1		Lemon, juice of
50	g	Green beans, blanched and
		diced or spinach
		shredded
1		Red pepper, deseeded and
		very finely diced to 2
1	t	Harissa or other chilli
		sauce seasoning
		Good handful of fresh
		flatleaf parsley
		chopped
		to garnish
		Lemon wedges, to serve

INSTRUCTIONS

Separate six outer leaves from the cabbage and blanch in boiling  water
for 1 minute. Drain and refresh in cold water. Set aside.  2 Halve or
quarter the remaining cabbage, depending on size, cut out  the core and
cut a piece weighing about 100g. Shred the leaves with a  long, sharp
knife.  3 Heat half of the stock in a large pan, add the onion and
garlic and  fry until translucent. Add the garam masala, coriander and
paprika  and fry for 1-2 minutes, adding 2-3 tablespoons water to
loosen the  spices.  4 Add the potatoes and stir over the heat for 2-3
minutes. Add the  celeriac and seasoning and keep stirring over a low
heat, adding 2-3  tablespoons water from time to time to prevent
sticking.  5 Heat the remaining stock in a pan and sautÃ© the mushrooms
for 2-3  minutes, adding the tamari and a little water. Add the
sautÃ©ed  mushrooms and shredded cabbage to the casserole and continue
to stir  over the heat, adding a little water from time to time - you
will  need to add about 250ml water in total. After 25-30 minutes, the
potatoes and celeriac should be tender but not falling apart.  6 To
serve, add the lemon juice, then the beans, red pepper and  harissa.
Spoon generously into the blanched outer leaves of the cabbage.
Garnish with plenty of chopped parsley and pour over any remaining
liquid from the pan. Serve hot with the lemon wedges.  Adapted from BBC
Vegetarian.  Posted to fatfree digest by "andy&shell"
<andy.shell@virgin.net> on  Apr 23, 1999, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2075 Calories From Fat: 89 Total Fat: 9.9g Cholesterol: <1mg Sodium: 745.8mg Potassium: 1439.2mg Carbohydrates: 488g Fiber: 6.6g Sugar: 349.8g Protein: 11.9g