Celeriac and Mushroom Cake

I saw this on a British TV programme and had to try it. It is wonderful with a poached egg on top and the celeriac makes a change from potatoes.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 2  tablespoons olive oil
• 1  onion, finely chopped
• 100  g button mushrooms, thinly sliced
• 2  celeriac, peeled and coarsely grated (about 675g)
• 2  tablespoons  chopped fresh flat-leaf parsley, plus extra to garnish
• 40  g butter
•  salt & freshly ground black pepper
•  egg, poached to serve

Directions

1. Heat the oil in a frying pan and fry the onion for about 5 minutes until softened but not coloured, stirring from time to time.
2. Add the mushrooms and continue to fry for 3-4 minutes until the mushrooms are tender. Remove from the heat.
3. Meanwhile, squeeze the grated celeriac in a clean tea towel until dry. Put in a bowl with the mushroom mixture and parsley, then mix well to combine. Season to taste.
4. Melt half of the butter in a frying pan. Add the celeriac-and- mushroom mixture, slightly flatten it, then cook for 7 minutes until lightly golden.
5. Slide out on to a plate, add the remaining butter to the pan and, when melted, tip the cake back into the pan, uncooked-side down. Cook for 10 minutes or until the celeriac is completely tender. Turn out on to a warmed plate, top with a poached egg and cut into wedges to serve.