- Brown the minced meat in a frying pan.
- Clean and cut the celery root and onion in thin slices.
- Heat the broth (1 cube or equivalent amount of concentrated stock)
- Put a layer of minced meat in a saucepan, and then place a layer of celery root slices and onions on top. Continue to layer meat and celery root/onions in the pan until everything is used up.
- Salt and pepper between the layers.
- Stir the tomato puree into the hot broth before you add it over the contents of the saucepan.
- Bring to the boil, put a lid on and let the pot simmer on low heat for 25-30 minutes, or until the celery root slices are tender.
- Serve with salad or steamed vegetables.
Tip:
You can add spices such as ground coriander, paprika and cumin, and/or a little dried oregano.
