Celeriac in Almond milk

Thank you Peat in Spain for suggesting this recipe for our celeriac.
30 g vegan margarine
1 Tblsp oil
1 large celeriac, peeled and cut into 8 pieces
salt and pepper to taste
6 cloves garlic, peeled
handful of sage leaves
2 bay leaves
1 sprig rosemary
zest of a lemon
300 ml almond milk
Preheat the oven to 200 C, 390 F, Gas Mark 6. Melt the margarine in the oil in a frying pan. Brown the celeriac on all sides.
Place the celeriac pieces in an oven proof dish that fits them snugly. Season with salt and pepper. Fry the garlic for three minutes until golden. Add the sage for a minute then sprinkle over the celeriac. Then add the bay leaves, rosemary and lemon zest.
Pour over enough almond milk to halfway cover the celeriac pieces, the amount of milk needed depends on the size of the pan used. Bake for 40 minutes, turning the celeriac every 10 minutes, The milk will be reduced and the celeriac become soft.
Serves 4 people.
Serve with a main dish and mashed potatoes or rice. Spoon the milk sauce over the meal.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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