I am looking forward to a classic Waldorf Salad this weekend. But there is so much of this veggie. I took some inspiration from a vegan recipe, but it looked a bit bland in my mind when I read it. It needed a bit of work to make it tasty.
This vegan recipe is tasty! But only if you like celeriac :-)
It is important to cut the veg into larger cubes. That size of the cubes brings out a kind of texture that is a bit meat like. But be careful not to over cook it.
Recipe for 2:
350 g celeriac
1 spring onion only the white part
1 tbsp Alba oil
3 heaped tsp horseraddish
1 heaped tsp wasabi
1 tbsp veg stock powder
4 tbsp water
80 ml coconut cream
Pepper
Celery leaves for garnish
Chuck chopped onion and celeriac into the heated oil and stir, put a lid on and stir a couple of times in between. After 8 min, add stock powder, horseraddish, wasabi and coconut cream and water. Stir and put the lid on.
Everytime you stir, let the water from the lid run into the pot. Cook for 10 min. Make sure the sauce does not stick to the bottom of the pot.
Check a celeriac cube. When it is al dente, season with pepper and toss im some chopped leaves.
Serve with some cooked Basmati rice
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