CookEat Recipe
Celeriac and Lentils with Potato
Celeriac, potato and onion simmer with cider and black pepper until tender. Cooked lentils and brown rice are heated through, then cheddar is folded in.
Method
Steps
Step 1
Use 250 g cooked, drained lentils. Weigh the rice dry and cook it in 1200 ml boiling water for the package time until tender; drain, reserving 150 ml water.
Step 2
Peel the celeriac, scrub the potato and cut both into 1 cm cubes. Chop the onion and grate the cheddar.
Step 3
In a large lidded pan, heat the olive oil over medium heat. Cook the onion, celeriac and potato for 5 minutes. Add the cider, black pepper and reserved water. Cover and simmer for 15–20 minutes until the roots are fork-tender.
Step 4
Stir in the cooked lentils and rice and heat for 3–5 minutes. Remove from the heat and fold in the cheddar until melted; serve hot.
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Cooked 4 times