FreeFrom Puréed Celeriac with Savoy Cabbage
Wheat, gluten, corn, soya, nightshade, dairy, nut & egg free
Great as a vegetable or as a dish on its own. To make it more substantial (but not egg free) make several hollows in the top layer of purée and break in one egg per head. Cover with the remaining cabbage then with a lid or tin foil, and bake in a moderate oven for 20 minutes or until the eggs are set.
1 large celeriac, trimmed and cubed
1 large Bramley apple, cored, peeled and cubed
sea salt and freshly ground black pepper
3 tbsp olive oil
2 teaspoons carraway seeds, bruised
1 large onion, peeled and sliced (optional)
1 large Savoy cabbage, trimmed and sliced
50ml / 2fl oz gluten/wheat-free vegetable stock
Steam the celeriac cubes and the apple over boiling water until both are soft. Remove, purée in a food processor and season lightly.
Meanwhile, heat the oil in a deep pan and lightly fry the
carraway seeds with onions for 8–10 minutes or until the onions are softening.
Add the cabbage and stock, mix well together, cover and simmer for 8–10 minutes or until the cabbage is just cooked but still has a little crunch. Season to taste.
Spoon half the celeriac purée into a warmed casserole dish, cover with half the cabbage, then the rest of the celeriac then the rest of the cabbage – and serve at once.
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