Celeriac and Lentil Stew

Ingredients

• 900 g celery root
• 600 g parsnip
• 700 g carrot
• 70 g Flora Salted 200g
• 800 g forest mushrooms
• 150 g celery stalks
• 400 g shallots
• 30 g garlic
• 2 tsp fresh rosemary
• 2 tsp dried thyme
• 6 tbsp tomato purée
• 0,6 l pre-cooked black beluga lentils
• 2 pcs vegetable stock cubes
• 6 tbsp balsamic vinegar
• 1 l water
• 0.6 l red wine
• 1 l Flora Plant Single 15% Fat 1L
• 6 bay leaves
• 2 tbsp Chinese soy sauce
• Salt and pepper
• About 40 g cornstarch
• 1500 g Potatoes
• 300 ml Flora Plant Single 15% Fat 1L
• 150 g Flora Unsalted 200g
• Salt and white pepper
• 4 large banana shallots
• 2 tablespoons of wheat flour
• 0,5 L sunflower oil