INGREDIENTS FOR 2 SERVINGS:
For the stuffed celery root:
- 2 small celery roots (peeled 692 g)
- half a red onion (peeled 54 g)
- 1 garlic clove (peeled 6 g)
- 1 tablespoon olive oil (8 g)
- 20 g Mill & Folks pea protein granules
- 60 g hot water
- Himalayan salt, ground black pepper, ground paprika beech wood smoked on beech wood, ground nutmeg
- freshly squeezed lemon juice
For the salad:
- center of the celery roots
- 1 small apple (peeled and seeded 162 g)
- half a red onion (peeled 52 g)
- freshly squeezed lemon juice
- Himalayan salt, ground rainbow peppercorn
- 1 tablespoon of olive oil (8 g)
- 100 g sugar-free coconut yoghurt
- fresh parsley leaves
- fresh mixed green salad for serving
PREPARATION:
For the salad, peel the celery roots, cut it in half, then scoop out the middle. Coarsely process it with a food processor. Cut the onion into thin rings and the apple into small cubes. Mix all the ingredients and refrigerate to let the flavors blend together.
Cook the celery roots until they are semi-soft, in hot water with lemon juice, salt, nutmeg and pepper. Add salty, hot water to the pea protein granules and let it stand. Cut the red onion into strips and fry them in olive oil, later add the pressed garlic. Add a little water too. Add the spices (a generous amount of smoked paprika) and add the pea protein granules (it has absorbed the water by now), then heat it up. Fill the celery roots with it, then bake in a preheated oven at 180°C in a thin, oiled baking tray for 40 minutes, on conventional top and bottom setting. Sprinkle with fresh parsley leaves and serve on a bed of mixed salad with the apple and onion celery salad taken from the fridge.
