Celeriac and Carrot noodles with Mushrooms and Spinach

We received 2 huge bunches of spinach this week, so I was anxious to start cooking.  I have never liked spinach, but my taste buds have changed so much over the past 12 months, I am loving the taste of this iron packed vegetable.

Ingredients:

• 1 medium celery root (celeriac)
•  mushrooms
• 1 carrot
• 1 medium onion
• 3 cloves garlic
• 1 Tbs basil
• 1/2 can crushed tomatoes
• 1/2 cup vegetable broth
• big bunch of chopped spinach
• salt and pepper to taste

1. Spiralise the celery root (celeriac) and carrot
2. In a medium saute pan, heat up 1 Tbs water on medium heat.
3. Add the onion, garlic and basil and saute until softened and fragrant, about 3-5 minutes.
4. Add the tomatoes and stir until well combined, 1-2 minutes.
5. Add the mushrooms, season with salt and pepper and cook until softened, 5-10 minutes.
6. If the vegetables start to stick to the pan, add a couple tablespoons of water and scrape the bottom of the pan.
7. Once the mushrooms are softened, add the spiralised celeriac and carrot, chopped spinach and ½ cup vegetable broth. Toss to combine.
8. Lower the heat to low, cover and cook for about 5 minutes or until the celeriac is al dente in texture.
9. Season with black pepper and a sprinkle of yeast flakes.