Celery with greens

Ingredients for 2 servings:

• 1 tbsp coconut oil
• 1 large celeriac with greens, peeled approx. 600 g
• 2 tbsp soup vegetables, homemade, salted, recipes in the database
• 100 ml coconut milk
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegan, alkaline, GAT compliant

Trim the greens from the bulb and clean the celery, slice them, and then dice them. Wash the celery leaves, pluck the leaves from the stalks, and use them for the salted vegetables if desired (this is what I did). Cut the stalks into thin slices. Heat the coconut oil in a large, non-stick pan and fry the celery pieces over medium heat for a few minutes, turning frequently. It’s okay to allow a roasted aroma to develop. Then add the stalk slices and fry for a few minutes, turning frequently. Mix the coconut milk with the salted vegetables, add to the pan, stir briefly, and let simmer over low heat with the lid on until cooked through. When the “cooking time” is reached, season with salt and pepper to taste. This was a main course for me; as a side dish, it should be enough for two people. Note: 100 ml of coconut milk doesn’t produce much sauce, which I don’t like. If you want it to be more liquid, you can play with the amount of liquid.