Description
A hearty one-skillet sauce made with lentils, cubed celeriac, mustard, and herbs—perfect for a cozy, plant-forward meal.
Ingredients
1 small celeriac, cubed
½ white cabbage, chopped
1 small onion or 3 shallots, sliced
1 cup cooked lentils
2 tbsp olive oil
1 tbsp butter or vegan spread
Handful parsley (stalks and leaves separated)
1 tbsp Dijon mustard
1 tbsp wholegrain mustard
2 tbsp all-purpose flour
1 cup water
1 tsp stock powder
½ tsp garlic powder
Black pepper to taste
Instructions
Sauté celeriac and onions in olive oil and butter for 5–7 minutes.
Add cabbage and parsley stalks; cook another 8–10 minutes until soft.
Stir in cooked lentils to warm through.
Whisk flour, water, mustards, stock powder, and garlic powder in a bowl.
Pour the mixture into skillet, stirring constantly until sauce thickens (about 5 minutes).
Add chopped parsley leaves and season with black pepper. Serve hot.
Notes
To make it gluten-free, use gluten-free flour.
Stores well in fridge up to 4 days.
Pairs great with grains, toast, or steamed greens.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Skillet Meals
- Method: Sauté
- Cuisine: Modern American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 0mg
- Fiber: 34g
- Protein: 11g
- Cholesterol: 12g
Keywords: lentil-celeriac skillet sauce, vegetarian skillet, one pan lentils