Celery gratin

Ingredients

• 2 head Celery root, peeled and cubed in 4cm pieces
• 2 tbsp Olive oil
• 250 ml Home made vegetable stock
• 100 g Cashew nuts, soaked in water for 2 hours
• 1/4 tsp Fine sea salt
• 100 g Almond bread, dry, crumbled
• 1 g Onion, diced
• 50 g Walnuts, chopped

Method

1. Cut any celery stalks in half and trim the head into thumb size pieces.
2. Heat half the butter in a skillet.
3. Add the celery and onion and season to taste with salt.
4. Cook for 30 minutes over medium heat.
5. Toast the almond bread and process in a food processor until you have breadcrumbs.
6. Heat the remaining oil and toss in the almond breadcrumbs and walnuts.
7. Cook until toasted.
8. Place aside.
9. Process the cashews (soaked for 2 hours, rinsed, drained) with vegetable stock.
10. Pour the stock into the skillet with celery.
11. Simmer until reduced.
12. Pour in the coconut cream and simmer until you have a syrup-like mixture.
13. Transfer the celery mixture into a gratin dish and top with breadcrumbs and walnuts.
14. Set under the broiler/salamander for 3 minutes.
15. Serve warm.