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Celeriac and Mushroom Cake

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“I saw this on a British TV programme and had to try it. It is wonderful with a poached egg on top and the celeriac makes a change from potatoes.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a frying pan and fry the onion for about 5 minutes until softened but not coloured, stirring from time to time.
  2. Add the mushrooms and continue to fry for 3-4 minutes until the mushrooms are tender. Remove from the heat.
  3. Meanwhile, squeeze the grated celeriac in a clean tea towel until dry. Put in a bowl with the mushroom mixture and parsley, then mix well to combine. Season to taste.
  4. Melt half of the butter in a frying pan. Add the celeriac-and- mushroom mixture, slightly flatten it, then cook for 7 minutes until lightly golden.
  5. Slide out on to a plate, add the remaining butter to the pan and, when melted, tip the cake back into the pan, uncooked-side down. Cook for 10 minutes or until the celeriac is completely tender. Turn out on to a warmed plate, top with a poached egg and cut into wedges to serve.

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