I got the ingredients for this dish about a week ago and for some reason never got round to making it...until now. If I would have known what I was getting I would have made this much sooner. So wish you could smell it through the screen!
3 tbsp light in colour olive oil
1 cove of garlic
1 large celeriac
1/2 tsp celery salt
1/2 italian herbs (dried)
pinch of salt and black pepper
250ml good quality vegetable stock
100 ml almond milk
a handful of almonds, roughly crushed
1 tsp truffle oil
In a heavy base saucepan heat the olive oil. Peel and chop the onion into small chunks and ass to the pan. Peel a clove of garlic and chop finely. Add to the pan. Reduce the heat to medium low. Add the seasoning and mix well. Peel the celeriac and use a fine grater to grate it. Add to the pan and mix well. At this stage if the mixture looks a little bit dry add another tablespoon of olive oil. Add the stock and cover with a lid. Let it cook on a low heat for about 5-10 minutes. Turn the heat off and take the lid off. Add the almond milk and mix well. Put on a plate or a serving dish. Drizzle the truffle oil on top and then the roughly crushed almonds.