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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Filed under Main Meals

Mr. Weeramundage comes from Sri Lanka and grew up with Ayurveda as a holistic way of life from an early age. After graduating from college, he first trained as a restaurant specialist and then completed further training as an Ayurveda chef. Since 2010 he has been bringing his experiences to the Ayurveda Parkschlösschen’s kitchen.

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