Asian Mushrooms With Celery Root Puree

• • 1 medium celery root
  • 3 medium potatoes
  • 2 Tbsp smooth peanut butter
  • 500 g Shimeji mushrooms (or any mushrooms of your choice)
  • 1 tsp grated ginger
  • 2 cloves of garlic
  • 2 oranges
  • 60 ml soy sauce
  • 100 ml vegetable milk
  • 2 Tbsp Olive oil
  • Salt & pepper

• • Serve with some crunchy, delicious peanuts and fresh parsley.

• To prepare the puree:

  • Boil the cubbed celery root and potatoes in salty water
  • Then, drain them and add them in a food processor with 2 Tbsp of peanut butter and the vegetable milk
  • Blend well and add extra salt if needed

  To prepare the Asian mushrooms:

  • In a pan, heat some olive oil and add the whole mushrooms
  • Cook them until golden-brown
  • Add the grated ginger, the grated garlic and the soy sauce, then mix well
  • Squeeze the oranges and let the sauce boil for 2-3 minutes at medium-high heat.