Roasted Celeriac with Potato Mash and Onion Gravy

Ingredients by component

Roasted celeriac

• 800 g celeriac
• 25 ml olive oil
• 4 g salt

Potato mash

• 800 g potatoes
• 150 ml unsweetened soy milk
• 25 ml olive oil
• 4 g salt

Onion gravy

• 350 g onions
• 25 ml olive oil
• 15 g plain wheat flour
• 400 ml unsalted vegetable stock
• 20 ml soy sauce
• 10 ml balsamic vinegar

Preparation and assembly

1. Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.
2. Roasted celeriac: Peel the celeriac and cut into 3 cm thick steaks. Coat with oil and salt.
3. Roasted celeriac: Cover on a baking tray and roast at 190°C for 40 minutes; uncover for another 20–25 minutes, until a knife slides easily through the centre.
4. Potato mash: Peel potatoes, cut evenly and boil for 20–25 minutes until tender. Drain and steam-dry in the warm pan for one minute.
5. Potato mash: Rice the potatoes, then stir in hot soy milk, oil and salt by hand. Do not use a blender, which makes mash gluey.
6. Onion gravy: Cook thinly sliced onions in oil over medium-low heat for 20–25 minutes until deep golden.
7. Onion gravy: Stir in flour for one minute, then gradually add stock. Add soy sauce and vinegar and simmer for 10 minutes until thickened.
8. Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time.

Tip

Prepare fillings and sauces first for a calmer lunch. Loaves and layered bakes need resting for neat slices. Time is an estimate for a home kitchen; one oven may require longer.