Celery Leek Walnut Pan

A 15 minute pan dish, inspired by one of my favorite cooks, M, who will serve A and me the tastiest dishes and great cakes every time we visit. And if you don’t know what to do with the remaining celery and leek (besides repeatedly cooking this recipe…): just just prep and freeze them for your next soup.

Recipe – Celery Leek Walnut Pan

Amount: 2 portions
Prep time: 15 minutes

60 g walnuts
1/4 of a celery root
the upper half of 1 leek
2 spring onions
1 Tsp olive oil
150 g couscous
1/2 Tsp cinnamon
1/2 Tsp caraway
1/2 Tsp salt
1 Tsp ground cilantro
1 Tsp soy sauce
75 g feta

Roast 60 g Walnuts in a pan.

Meanwhile peel 1/4 of a celery root and cut into small cubes. Wash and cut into stripes the upper half of one leek as well as 2 spring onions.

Once the walnuts are slightly browned remove them from the pan and add 1 Tsp olive oil. On high temperature brown the celery cubes, approximately 5 minutes.

In the meantime measure 150 g couscous and stir together with 1/2 Tsp cinnamon, 1/2 Tsp caraway, 1/2 Tsp salt and 1 Tsp ground cilantro. Bring water to a boil and add to the couscous, so that it covers it about 1 finger high.

By then the celery should be a light brown. Now add the leek and continue cooking the vegetables on high heat. They should have some darker brown spots without looking burnt. Once the vegetables are cooked through, add the green onions (if you want to reserve some for garnish). Turn of the stove.

Now fluff the couscous and add to the pan. Crumble up the walnuts into smaller pieces and add with 1 Tsp of soy sauce to the pan. Stir everything together and season to taste.

Separate the food onto two plates and garnish with 75 g of feta.

This is also delicious cold in the next 3 days, for example if you would like to meal plan.