Cream of Celery and Wild Mushroom Ragu

Cream of Celery and Wild Mushroom Ragu

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4-6 Servings
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Prep Time

15 Minutes
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Cook Time

20 Minutes

This Cream of Celery and Wild Mushroom Ragu will make the chillest of nights cozy in your home. If you didn’t think there was such a thing as clean comfort food, now you know there is! No pre-made canned soup is needed to thicken this recipe, just some savory root vegetables and coconut milk.

 

Any type of mushroom will be perfect in this dish, so feel free to explore and use your favorite combination. Paired with a decadent root vegetable mash, to replace the usual mashed potatoes, this dish is low glycemic and full of vitamins and minerals. 

 

Mushrooms are perfect for the season when viruses are being passed around since they support the immune system; they are high in many vitamins, minerals, and antioxidants. Plus, the combination of mushrooms and root vegetables provides a nice dose of fiber in this meal.

 

Ingredients

Cream of Celery

  • 1 large celery root, peeled and cut into ¾ chunks 
  • 1 large white sweet potato, peeled and cut into ¾ chunks 
  • 2 medium parsnips, peeled and cut into ¾ chunks 
  • 1 tablespoon ghee 
  • ¼ cup canned coconut milk
  • ¼ teaspoon sea salt
  • 5 grinds of freshly ground black pepper
  • ¼ teaspoon ground nutmeg

 

Mushroom Ragu

  • 1½ pounds mushrooms, pick your favorite (we used chanterelle and oyster)
  • 2 tablespoons ghee
  • 2 shallots, minced
  • 1 thyme sprig
  • ¼ teaspoon sea salt 
  • 5 grinds of freshly ground black pepper
  • 1 tablespoon sherry vinegar 
  • 2 tablespoons coconut aminos 
  • 1 cup stock, low sodium (beef, chicken, or vegetable)
  • 1 tablespoon tomato paste 
  • ¼ cup roasted hazelnuts, unsalted and roughly chopped (optional) 

Preparation

  1.  
  2. For the Cream of Celery: Place root vegetables in a pot with cold water and bring to a boil on medium-high heat.  Reduce heat to low, cook until tender, but not falling apart; about 20 minutes. 
  3. For the Mushroom Ragu: Clean mushrooms with a cloth (avoid washing with water). 
  4. Heat ghee in a large saute pan, add shallots, mushrooms, and thyme. Cook for 7 minutes on high heat, stirring every minute to prevent shallots from burning, while letting the mushrooms get crispy. When ready, season with salt and pepper and remove the mixture from the pan. 
  5. Using the same pan, add the sherry vinegar, and deglaze the pan scraping all the bits with your spoon. Add coconut aminos, stock, and tomato paste. On high heat, reduce liquid to half; about 3 minutes. When ready, remove from the heat and set aside. It should resemble a thick, dark caramel sauce. 
  6. When root vegetables are fork tender, drain the liquid and transfer to a potato masher, making sure all liquids are discarded. Place vegetables on a kitchen towel to remove excess liquids, if needed.
  7. Using two forks or a potato masher, mash the vegetables in a large bowl. Add ghee, coconut milk, salt, pepper, and nutmeg. Whip using a whisk or wooden spoon.
  8. Serve Cream of Celery mash with Mushroom Ragu. Top with savory sauce and chopped hazelnuts (optional).
  9.  

For the Cream of Celery: Place root vegetables in a pot with cold water and bring to a boil on medium-high heat.  Reduce heat to low, cook until tender, but not falling apart; about 20 minutes. 

For the Mushroom Ragu: Clean mushrooms with a cloth (avoid washing with water).

 

Heat ghee in a large saute pan, add shallots, mushrooms, and thyme. Cook for 7 minutes on high heat, stirring every minute to prevent shallots from burning, while letting the mushrooms get crispy. When ready, season with salt and pepper and remove the mixture from the pan. 

Using the same pan, add the sherry vinegar, and deglaze the pan scraping all the bits with your spoon. Add coconut aminos, stock, and tomato paste. On high heat, reduce liquid to half; about 3 minutes. When ready, remove from the heat and set aside. It should resemble a thick, dark caramel sauce.

When root vegetables are fork tender, drain the liquid and transfer to a potato masher, making sure all liquids are discarded. Place vegetables on a kitchen towel to remove excess liquids, if needed.

Using two forks or a potato masher, mash the vegetables in a large bowl. Add ghee, coconut milk, salt, pepper, and nutmeg.

Whip using a whisk or wooden spoon.

 Nutritional Analysis Per Serving (without optional hazelnuts): Calories: 215, Fat: 7.8g, Saturated Fat: 4.6g, Cholesterol: 16.4mg, Fiber: 5.1g, Protein: 5.9g, Carbohydrates: 26.9g, Sodium: 314.8mg, Sugars: 3.5

 

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