Céleri-rave rôti, fricassée forestière de haricot mungo et huile d’estragon

I have been neglecting my blog recently, and I feel I should refocus my attention on it. I guess not having too much time is the reason, but maybe because as we say “j’ai la tête ailleurs” (I have my head somewhere else).

I made this recipe a while ago but then never finish writing it. I think I know where the problem is…the writing. Sometimes my recipe has no story behind it, just me wanting to test new combinations and that is it. I will not pretend that by some magic lightning, I got a magic inspiration about this recipe and a very interesting story to share. This recipe is one of those with no story.

I love celeriac, love mung beans, love wild mushrooms, love tarragon, so here we are.

I really enjoyed the whole combination, which made me feel very well nourished and happy. I always make sure that whatever I eat makes me happy.

Celeriac is a French staple vegetable, we eat it in the traditional céleri rémoulade. My mom used to boil it, slice it and serve it cold with a vinaigrette. You can do all kinds of things with celery root, purées and soups are delicious.

Ingredients for 2-3

For the celeriac

  • 1 medium celeriac, peeled and sliced crosswise in 1.5 com thick slices
  • olive oil for coating
  • 1 tsp soy sauce
  • salt and pepper

For the mung beans fricassée

  • 1 cup mung beans
  • 1 tbs olive oil
  • 1 shallot, sliced
  • 1 leek, minced
  • 1 carrot, peeled and diced
  • 1.2 cups mixed wild mushrooms
  • 2 tbs vegetable broth
  • 2 tbs toasted walnuts, chopped
  • 1 garlic clove, crushed
  • 1 tbs parsley, finely chopped
  • salt and pepper

For the tarragon oil

  • 1/2 bunch tarragon
  • olive oil
  • salt


For the celeriac

Place celeriac slices on a tray. Coat with the listed ingredients and broil under broiler (far from broiler) until both sides are golden brown. The slices need to be firm and not overcooked to be able to maintain their shape.

For the mung bean fricassée

Cook mung beans in water until cooked about 15 min. They need to keep their shape, and not mushy. They can get easily mushy if overcooked and will lose their pretty shape. When cooked, drain and set aside.

In a pan, heat up olive oil, add shallot and let it soften for a few minutes. Add the carrots, mushrooms, leeks and broth. Cover and let cook at medium heat until vegetables are cooked. Add mung beans and stir well for a few minutes. Add garlic, parsley and nuts, and mix well until the strong garlic flavor fades away.

For the tarragon oil

Place tarragon and olive oil in a mixer and blend until obtained a nice green oil. Adjust with salt.

Place one slice of celeriac in a plate. Add 2-3 tbs mung bean mixture on top and top it with another slice of celeriac. Spoon one tbs of tarragon oil around and heat hot.