Almond mayonnaise is easy to make and provides a creamy accompaniment to the crunchy celeriac but you can use other nut or seed butters or tahini, if you prefer. For a more colourful dish, include some grated carrots along with the grated celeriac.
Serves 4
- 4 tbsp almond butter
- juice of 1 lemon
- 2 tbsp olive oil
- ½ tsp salt
- 3 tbsp pumpkin seeds
- 1 large celeriac
- 3 tbsp finely chopped parsley
- sea salt and freshly ground black pepper
To make the mayonnaise, put the almond butter, lemon juice, olive oil and salt in a bowl and stir well to combine the ingredients. Add enough water to create a pouring consistency.
Toast the pumpkin seeds in a heavy-based frying pan until lightly browned and crunchy.
Coarsely grate the celeriac and mix it immediately with the almond mayonnaise. Do this quickly otherwise the celeriac will discolour. Stir in the pumpkin seeds and parsley and season with salt and pepper to taste.
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