Celeriac is one more of those weird veggies that we often ignore but hides tons of flavour possibilities.
I love to use different roots for purées since we all love the creamy, rich side dish! Celeriac is great for this recipe, it adds not only creaminess but also somehow a sweet buttery taste, so perfect!
Enjoy this yummi, cozy recipe! I served as a side to some green broccoli falafels and it was absolutely delicious!!
WHAT YOU WILL NEED:
Serves 3-4 people
- 1 whole small celeriac, cut in half(if it is a big one, use half only)
- 2 leek leaves(the green part only), chopped
- 1-2 tablespoons olive oil
- 1 tablespoon tahini(optional)
- Juice from ½ lemon
- 1/2 cup plant milk
- 1 teaspoon dried thyme and rosemary
- Salt and pepper to taste
- Pre-heat the oven at 180°C;
- Sprinkle some olive oil and salt around the 2 celeriac halves and roast it for about 40 minutes(until the knife gets in easly);
- Fry the leek green in a pan with olive oil, dry herbs and a pinch of salt for about 5 minutes with the lid on, until it gets juicy and soft;
- Once the celeriac halves are roasted, take out of the oven and let it cool down for 15 minutes;
- Scrap down the interior of the celeriac, leaving only the roasted firm skin out;
- Add the celeriac “flash” in the pan with the cooked leeks with 1/2 cup plant milk, tahini and let it cook for 5 minutes;
- Mash the celeriac with a fork, add the lemon juice and adjust salt, pepper. Add more water or plant milk if needed for texture;
- It’s ready to serve!