Peel the parsley root, cut it into pieces and cook in lightly salted water until soft.
Finely chop the onions. Heat the olive oil in a large frying pan and fry the lupin strips until golden brown all over, then take them out for a moment.
Fry the onions in the same pan until translucent. Pour in the rice cream and stir in the mustard and pepper.
Return the lupin strips to the sauce and let everything simmer briefly over a low heat. Season to taste with salt.
Drain the parsley root and blend it into a smooth purée. If needed, add a little cooking water until the consistency is right.
Spoon the parsley root purée onto plates and top with the lupin strips and the creamy sauce.
Good to know
A meal like this feels really good after work. Creamy, savoury and still pleasantly light. Exactly the kind of plate that's satisfying and comforting without much effort.
Swaps
Rice cream → oat cream (often a little more fibre; contains gluten unless certified gluten-free); parsley root → celeriac (also contains fibre and potassium); lupin strips → soya chunks (also with plenty of protein); olive oil → avocado oil (similarly stable when heated, contains monounsaturated fatty acids).
Allergens
Lupin is an allergen that must be declared and can matter for people with a peanut allergy; mustard is an allergen too, season mildly for children, and it's fine during pregnancy as long as the ingredients are heated through well.
