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Celeriac with horseradish and coconut milk

updated

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Ingredients for 1 servings:

  • 300 g celeriac, cleaned and weighed
  • 1 tbsp fat or oil, n. B.
  • 1 tbsp vegetable broth, granulated, homemade
  • 2 tbsp, heaped coconut milk, creamy
  • 1 tsp, heaped horseradish, fresh or from the jar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

alkaline, vegan, GAT-compliant

Dice the celeriac and sauté with oil in a pan/pot. After two to three minutes, add the granulated vegetable stock and stir to combine. Blend the coconut milk with the horseradish until smooth and pour over the celery. Cover and simmer for about five minutes over low heat. Drain any condensation that has collected into the pan and stir again. Check for desired tenderness and let it simmer for a few minutes with the stove off if necessary. For me, this is a main course; as a side dish, it’s definitely enough for two people.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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