Saffran Celeriac Gratin

WHAT YOU WILL NEED:
 for 3-4 people

Celeriac:

• 1 medium celeriac, peeled and sliced
• 400ml nut milk(cashew, almond or any other rich nut/seed milk)
• 1 tbp olive oil
• ½ tsp salt
• 1 tbsp Nutritional yeast
• A pinch of saffron threads

Filling:

• 1 leek, chopped
• 2 cups cooked lentils
• 1-2 tbsp olive oil
• 1 bay leaf
• ½ tsp

Optional: Breadcrumbs, hazelnuts or any other nuts

HOW TO:

1. Bring the plant milk to a boil with the salt, saffran, nutritional yeast and olive oil;
2. Add the celeriac sliced and let it simmer for about 15 minutes until the slices are soft. Set Aside;
3. Fry the chopped leek with a drizzle of olive oil and the bay leaf for about 8-10 minutes until soft, juicy and tender;
4. Add the lentils into the leeks, adjust salt and pepper if needed;
5. Finishing: In a gratin make one layer of lentil leek filling and cover with the saffron celeriac slices;
6. Pour the extra saffron milk on top of each gratin and sprinkle some toasted hazelnuts and/or breadcrunbs and bake it for about 15-20 minutes at 180°C.