Smoky tomato braised celeriac & crunchy pesto beans
Smoky umami-rich and sweet tomato sauce
Celeriac steak
Crunchy almond pesto beans
S E R V I N G S : 2
A L L E R G Y : (Celery), mustard, nuts
Ingredients.
Celeriac
2 thick slices of celeriac
1/4 tsp black mustard seeds
1/2 small onion finely chopped
1 garlic minced
1 tsp tomato paste
1 tbsp chopped sun-dried tomatoes
~1/4 tsp smoked paprika
6-8 cherry tomatoes
3 mushrooms
1/2 can chopped tomatoes
Pinch of dried oregano
Black pepper
Salt
A handful of chickpeas
Pesto beans
A handful of black-eyed peas or any kind of small beans (using up my leftover hehe)
Almond flakes
Pesto
Garlic powder
Salt
Optional - nutritional yeast
Preparations.
Optional - Freeze the celeriac slices first and then defrost in the microwave, so the texture becomes softer and the
earthy celeriac taste becomes less intense as the juices are released when defrosting - but you can also add them back
to the sauce)
Sear the celeriac slices on high heat with some oil in a pan until slightly burnt, then remove (or then bake them in the
oven instead of cooking in sauce for more intense celeriac flavour!!)
In the same pan, heat up more oil and add the mustard seeds
When the mustard seeds start to pop, add the onion and fry until softened
Add garlic, tomato paste, chopped sun-dried tomatoes, cherry tomatoes and smoked paprika, fry until the colour of the
tomato paste darkens
Then, add the mushroom, chopped tomatoes, dried oregano, black pepper, salt, chickpeas and celeriac
Simmer for about 15min until the sauce thickens up and the celeriac are cooked and softened
Meanwhile, bake your beans at 180 for about 15min until they become dry, then mix with almond flakes, pesto, garlic
powder, salt and optionally some nutritional yeast
Bake for further 5-10min until the almonds start to brown
Use a kitchen torch to scorch the tomato sauce and celeriac to add smokiness!!
Serve them with bread/ pasta/ whatever you like
Notes / Chats.
If you want to make the pesto yourself, just blend fresh basil leaves, toasted pine nuts/ almond, squeeze of lemon juice, extra virgin olive oil, garlic and salt into a paste
Tomato has so far helped me overcome fennel and celeriac hehe
I’ve added a thyme flower as garnish, apparently it’s edible!!
Extra.
