I really didn’t start eating celery root until the last few years cooking through these French-ish cookbooks, but now it’s something we eat at least every couple months. I love the vegetal flavor it gives purées, and definitely prefer to have it with some potato to avoid the slightly gummy texture of celeriac alone.
For this version, I took it as a challenge to again remove all the animal products. I know, I know, but it still turned out quite awesome using unsweetened almond milk and vegetable broth with no butter or oil needed.
But then I wondered what I was going to serve it with since my typical pulled pork or chicken or beef braise wasn’t going to work this time. I searched around for inspiration and came across this recipe on Epicurious.
And thus was born the following: