JVS - Jewish, Vegan, Sustainable

Ingredients

• Celeriac steaks: 1 large celeriac, peeled and sliced into 5 cm thick steaks
• Olive oil, to coat
• Large sprinkling of salt
• 1-2 tsp smoked paprika
• Mushroom sauce: 250g button mushrooms - cut in half
• 200g shiitake mushrooms - sliced
• 1 medium onion, finely diced
• 1 clove garlic – peeled and finely chopped
• 300 ml mushroom stock – use two tbsp mushroom stock powder with 300ml water
• 1 1/2 tbsp potato flour
• About 1 tbsp water - to dissolve the cornflour