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Celeriac Sweet Chestnut Purée with Crispy Mushrooms

This week Chef Jo has created a festive plant-based seasonal side dish that can also be used as a dip.

P.s. The beans can be swapped for potatoes for a yummy mash-like side dish.

Check the ingredients, method and the video recap below and enjoy!


1 Celeriac

1 Garlic bulb

2 Handfuls of Brown Mushrooms

1 Handful of Sweet Chestnuts

2 Handfuls of Fava beans or any other beans (or half a can)


Place your cubed Celeriac and garlic bulb in the oven (200c) with vegetable oil until golden brown.

In the meantime, slice and marinate your mushroom for 20 minutes in the following marinade: 2 Tbsp tahini, 1 Tbsp Lemon juice, 1 Tsp Mushroom Powder, 1 Tbsp Mushroom Chaga powder (optional) salt and pepper, a little water until smooth consistency.

Place the mushroom in the oven until crispy.

In a blender, place your celeriac, beans, sweet chestnuts, garlic, blend until thick consistency, add some water to obtain a mash/puree consistency.

Once you are happy with it, add salt, pepper and some olive oil. Plate up, and top up with the crispy mushrooms, fresh parsley and chilli oil.


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