Creamy Celeriac Gratin - Recipe - Natural Nourishment

Serves

Prep in

20 minutes

Cooks in

40 minutes

Creamy, satisfying & packed with goodness, this divine Creamy Celeriac Gratin is completely dairy free, thanks to a superb silken tofu sauce.

Key Facts

Plant-Powered
High Protein & Fibre
Vegan
Prep Ahead - Use Within 4 Days

Ingredients

For the sauce:

300g silken tofu
100g parsley
2 tablespoons capers (in brine) + 1 tablespoon of the brine
2 tablespoons jalapeños (in brine, or 1 fresh)
Juice of 1 lemon
1/2 teaspoon garlic powder or 1 small clove crushed garlic

For the gratin:

1 medium celeriac
1 x 400g tin of butter beans in water
2 heaped cups shredded cavolo nero
1/4 cup nutritional yeast
Black pepper

Preparation

01

Preheat your oven to 200C.

02

Add all the sauce ingredients to a food processor & blend until smooth.

03

Peel your celeriac, slice in half lengthways & then into 2cm thick pieces. Add to a pan of cold water, bring to a boil & cook for 4 minutes. Drain & leave to steam until cool enough to handle. Once you can, you then want to slice each wedge into as wafer thin slices as possible.

04

Drain & rinse the butter beans then get ready to assemble in a medium sized baking dish.

05

Start with a layer of overlapping celeriac slices, then add a layer of ½ of the cavolo nero, a layer of your tofu sauce & a handful of butter beans sprinkled over the top. Then repeat, using up the rest of your greens, & the majority of your sauce + beans. Cover with a layer of celeriac, spread over your last couple of spoons of sauce, roughly chop the beans & add these before finishing with the nutritional yeast & plenty of black pepper.

06

Cover with a piece of baking parchment & then top with a lid/inverted baking tray, bake for 20 minutes then uncover & bake for a final 10-15 minutes until the top is golden.