- 150 g dried adzuki beans
- ½ litre vegetable stock
- 300 g celeriac
- 2 onions
- 1 apple
- 2 tbsp oil
- 2 tbsp sour cream
- salt and freshly ground pepper
- cider vinegar
- 2 tbsp chopped walnuts
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time overnight
Soak the beans overnight, then drain and bring to the boil in the vegetable stock. Simmer, covered, for about 1.5 hours, or until soft. Drain (if there is any liquid left in the pan).
Peel the celeriac, onions and apple. Dice the celeriac and cut the onions into rings. Cut the apple into quarters, core and dice. Heat the oil and slowly sweat the onion rings and celeriac for about 5 minutes, until translucent.
Then mix in the apple, sour cream, beans and walnuts. Season with salt and pepper, add cider vinegar to taste and serve.