Celeriac and rice mix with walnuts
Ingredients
for 4 people
1 tbsp | butter |
1 | shallot, finely chopped |
400 g | celeriac, cut into cubes |
250 g | basmati, lentil & quinoa mix |
8 dl | vegetable bouillon |
125 g | cream cheese |
50 g | walnut kernels, coarsely chopped |
salt and pepper to taste |
70 g | walnut kernels |
30 g | butter |
2 | garlic, in slices |
1 | organic lemon, zest peeled with a peeler |
How it's done
Rice mix
Heat the butter in a pan. Add the shallot and celeriac, sauté for approx. 5 mins. Add the rice mix, cook briefly. Pour in the stock, bring to the boil. Reduce the heat, cover and simmer for approx. 20 mins. until the rice is al dente. Add the cream cheese and walnuts, mix, season.
Walnut butter
Toast the walnuts in a non-stick frying pan without oil. Add the butter, garlic and lemon zest, mix, heat through until the butter foams and smells nutty. Plate up the rice mix, top with the walnut butter.
Show complete recipe