Orange Beef & Cardamom Celeriac Mash
Clock Image
Prep: 15 mins
Cook: 20-25 mins
Do the monster mash with scary looking, incredible tasting organic celeriac. Just add high welfare British beef and some clever spicing.
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318 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 celeriac
  • 5 cardamom pods
  • 1 red onion
  • 1 orange
  • 2 tomatoes
  • A 250g pack of beef stir-fry strips
  • A handful of thyme, leaves only
  • 2 large handfuls of rocket
From your kitchen
  • Sea salt and freshly ground pepper
  • 2 tsp olive oil
You'll need
  • Pan with a lid
  • Pestle and mortar
  • Bowl
  • Frying pan
  • Colander
  • Masher
Step by step this way
  • 1.

    Peel and chop the celeriac into small chunks. Tip into a pan. Crush the cardamom pods in a pestle and mortar. Discard the husks. Tip the black seeds in with the celeriac. Cover the celeriac with boiling water. Add a pinch of salt. Cover and simmer for 20 mins.

  • 2.

    Meanwhile, peel and finely slice the red onion. Zest and juice the orange. Finely chop the tomatoes.

  • 3.

    Put half of the sliced onion into a bowl. Pour over half the orange juice. Add a pinch of salt and leave to marinate.

  • 4.

    Set a frying pan over a high heat. Pour in 1 tsp oil. Add the beef strips. Cook and stir for 2-3 mins till browned. Using a slotted spoon, transfer to a bowl.

  • 5.

    Keep the pan on the heat and add 1 tsp oil. Fry the remaining sliced onion for 3 mins till just softened. Add the tomatoes and cook for 3 mins till softened. Add most of the thyme leaves, the orange zest and remaining juice. Cook for 2 mins till bubbling.

  • 6.

    Add the beef to the pan, along with any resting juices from the plate. Simmer for 4 mins.

  • 7.

    Drain the celeriac, then tip back into the pan. Put the pan over a low-medium heat and mash the celeriac. By mashing on the heat, any excess water will evaporate. Season the mash well.

  • 8.

    Toss the orangey onions through the rocket. Serve with the beef on top of the cardamom celeriac mash. Scatter over a few thyme leaves to garnish.