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serves 4
2
medium celery roots, peeled and diced
2 large baking potatoes, peeled and
cubed
to taste salt and pepper
1/4 cup olive oil
4 cups sliced
portobello mushrooms
12 fresh shiitake mushrooms
1/4 cup olive oil
to taste salt and pepper
4 cups chicken stock
Preheat oven to
375 degrees.
Place in a roasting pan, celery roots and potatoes. Season
with salt and pepper, brush with olive oil, and roast until tender, tossing two
to three times.
Sauté mushrooms in olive oil until brown and soft.
Season with salt and pepper. Boil 4 cups chicken stock.
Arrange mushrooms
in center of plates. Top with potato-celery.
Ladle stock around. Sprinkle
with parsley.
