Sauteed Celeriac and Cabbage with Mustard

1 small celeriac in 1 inch cubes
½ any white cabbage, in chunks
1 onion or 3 shallots, sliced thick
Parsley bunch, stalks and leaves, chopped
ready cooked or leftover puy lentils

Mustard sauce
1 tbsp each of wholegrain and Dijon or 2 of whichever you have
2 tbsp flour
300ml water
1 tsp stock powder
½ tsp garlic & onion powder or nutritional yeast (optional)
Ground pepper

Sauté the celeriac and onion in olive oil and a knob of butter or vegan spread for 5 minutes and then add the cabbage and parsley stalks, continue to cook stirring often until the celeriac softens and starts caramelising at the edges. Add the cooked lentils and stir through to heat.

Mix all the sauce ingredients together, whisking to mix the flour into the water. Put on the heat and stir constantly until it thickens, approx. 5 minutes. Add the chopped parsley leaves.

Serve the sauce over the celeriac. Great with a caper, rocket or watercress salad if you have them around.

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