Celeriac with Bulgur and Sweet Potato Sauce

Ingredients (serves 4)

Celeriac

• 600 g celeriac
• 150 g carrots
• 150 g green beans
• 2 Tbs. olive oil
• 100 g red onions
• 80 g dried tomatoes
• 5 g thyme
• 4 g rosemary
• Salt, pepper
• Pinch of sugar

Rinse and clean the vegetables, cut up finely and blanch until firm to the bite. Finely dice the red onions and sauté in a pan, in the heated oil. Then add the thyme, the rosemary, the vegetables and the dried tomatoes. Season with sugar, salt and pepper.

Bulgur

• 250 g bulgur
• 500 ml vegetable stock
• 250 g pak choi, finely cut
• 100 g shallots
• 150 g tomatoes, skinned and deseeded
• 1 tsp. curry powder
• 3 Tbs. olive oil
• Juice of 1 lemon
• Salt, pepper

Pour the vegetable stock over the bulgur, boil for 3 minutes and leave to swell for 15 minutes, with the heat turned off. Heat the oil in a frying pan, add the pak choi and the dried tomatoes. Season with curry powder and sauté briefly. Mix the bulgur with the vegetables and season with lemon juice, salt and pepper.

Sweet potato sauce

• 500 g sweet potatoes, finely cut
• 130 g red onions
• 2 cloves of garlic, finely chopped
• 1 chilli pepper, deseeded, finely chopped
• Curry powder
• 300 ml coconut milk
• 200 ml vegetable stock
• White soy sauce
• Powdered cumin, salt, pepper
• 2 Tbs. olive oil

Gently fry the sweet potatoes, onions, garlic, chilli and red onions, add the sweet potatoes and fry gently for a further 2 minutes together with the curry powder. Deglaze with the stock and coconut milk, leave to simmer for 15 minutes. Puree everything and season with soy sauce, salt and pepper.

You can find delicious spice mixtures, just like “Mild Curry” in our Ayurveda Parkschlösschen online shop >>

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