Spiralized celeriac simmered in a cashew cream sauce and topped with green peas, caramelized oyster mushrooms, and peppery arugula.
Creamy, savory, healthy, and simple ... the perfect meal! Celeriac (or celery root) is a great pasta substitute for this dish because it adds flavor and a wonderful textural component. This root vegetable is rather tough, so a heavy-duty spiralizer is necessary (I use the KitchenAid attachment). However, if you don’t have one, simply chop the celeriac into long, thin strips. This is where the challenging portion starts and ends, as this recipe is quite simple, only requiring one pan and one blender. Does it get any better than this? ;)
Serves 2-4
Ingredients:
1 tablespoon olive oil
4 ounces oyster mushrooms
2 teaspoons coconut aminos
1 onion, diced
½ cup cashews
1 ½ cup water
¼ cup coconut aminos
1 tablespoon arrowroot
3 cloves garlic
1 cup peas
1 celeriac, peeled and spiralized
Juice of half a lemon
Salt to taste
Arugula (optional)
Red pepper flakes (optional)
Directions:
Place the oil in a large sauté pan over medium heat and add the mushrooms. Sprinkle with the 2 teaspoons of coconut aminos and stir to coat. Continue cooking, stirring occasionally until the mushrooms are a dark golden brown. Remove the mushrooms from the pan and set aside.
Place the diced onion in the same pan (no need to clean it after the mushrooms), and sauté until golden, adding more oil if needed.
While the onions are cooking, place the cashews, water, coconut aminos, arrowroot, and garlic in a high-speed blender and blend until smooth.
Add the peas, the cream sauce, and the spiralized celeriac ‘noodles’ to the sauté pan and stir. Cover the pan and cook until the celeriac is just tender, stirring occasionally.
Stir in the lemon juice, half of the mushrooms, and salt if needed. Top with the remaining mushrooms, arugula, and a shake of red pepper flakes.
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