The idea for this recipe came from something I saw in River Cottage Veg By Hugh Fearnley-Whittingstall but his recipe used sweet potatoes and peanuts. The reason I wanted to change it is that celeriac has a low GL than sweet potato and although there are some benefits to peanuts they are not the most nutritious nuts and I love brazil nuts.
This is a surprisingly easy recipe and would be great shared between 2 with a green salad, alternatively you could serve it with a vegan protein like a tofu schnitzel and some steamed broccoli and then it can be a great side dish for 4 people.
Celeriac give it a sweet flavour which is offset by the savoury flavour of the brazil nuts which is all lifted by the addition of lime juice. There are lots of great things in this dish and it is just fantastic for your health with high amounts of vitamins, minerals and anti-oxidants it is sure to be a feel good food.
Celeriac & Brazil Nut Gratin
Serves 4
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 80 mins
Ingredients
1 Medium Celeriac (about 500g)
2 tbs Olive Oil (medium or mild) plus a bit extra for greasing
1/2 tsp Dried Chilli Flakes
2 Garlic Cloves, crushed
250ml/1 Cup Oat Cream (or vegan cream or your choice)
100g/3oz Brazil Nuts
1 Lime, Zest & Juice
Salt & Pepper
Instructions
1. Preheat oven to 180C/350F/Gas Mark 4 and grease a gratin dish, about 10x20cm/4x8in.
2. Peel the Celeriac and then cut in to quarters and slice each quarter into thin slices.
3. In a large bowl mix together the oil, chilli, garlic, cream, salt and pepper and then stir in the celeriac making sure to coat all pieces.
4. In a food processor blend the brazil nuts until you have a chunky paste and then mix in the lime zest and juice.
5. Arrange half the celeriac slices on the bottom of the grating dish, making sure the pieces lie flat although they do not need to be neat. Then pour the brazil nut mixture over the slices and top with the other half of the slices and pour over any cream left in the bottom of the bowl.
6. Cover with foil and bake for about 20 minutes and then remove the foil and bake for 25 minutes or until the celeriac is soft then place under the grill for 5 minutes to brown the top.
