Transfer over potato; there are many different greens vying for the title of consolation in a bowl! This mixture is filled with flavour and is silky easy and creamy. When you’re a fan of humble celery, you’re going to like this dish.
Swap it up
Not a fan of celery root? Do that recipe with cauliflower as an alternative, for a extra refined flavour.
Components
- 1 entire celery root, peeled and diced
- 1 giant butternut squash, peeled, seeded, and chopped
- 2 garlic cloves, peeled
- Vegetable broth or water to cowl greens
- 1/4 cup (60 mL) dietary yeast
- 1 Tbsp (15 mL) butter or butter substitute
- Salt and pepper, to style
Instructions
1
Into giant saucepan, place chopped greens and garlic and add water or vegetable broth till simply lined. Deliver to a boil and cook dinner till greens fall off a fork, about 25 minutes. Reserve 1/4 cup (60 mL) of cooking liquid and drain the rest.
2
Into blender, place cooked greens, dietary yeast, and butter, and mix till easy. When you choose a thinner combination, add reserved liquid to realize your most well-liked consistency. Season with salt and pepper, to style. Place in serving dish and luxuriate in. This dish will be ready upfront and reheated earlier than serving.
Per serving:
- sat. fats2 g
- sugars6 g
- fibre8 g
