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Ingredients
100 g dried and peeled chestnuts, soaked in filtered water for 20 minutes
1 medium celeriac, peeled and cut into pieces
whole sea salt
6 tablespoons extra virgin olive oil
Himalayan salt, just enough to taste
400 ml filtered water (you can use all or part of the leftover cooking water you used to steam the celeriac)
400 ml plain and [...]
Posted in: autumn, gluten-free, lunch-box, savoury, soups, vegetables, winter
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Ingredients
1 medium-sized celeriac
6-8 tablespoons corn flour
whole sea salt, to taste
4 tablespoons extra virgin olive oil
1 tablespoon dried mint leaves, finely crushed
1 teaspoon powdered coriander seeds
Makes 12-15 patties.
Directions
Peel the celeriac, cut it into even-sized chunks and put them in a steamer placed over a saucepan filled with water (4 cups should be enough), sprinkle with some [...]
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This combination of celeriac, apple and cabbage sounds wintery but fresh at the same time. You can probably substitute the celeriac with celery for an even fresher result. I really love this salad, like any other dish featuring that fabulous root vegetable also known as celeriac! To make this salad I chose organic vegetables (the apple is [...]
Posted in: raw
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I used to hate seitan, I thought it was too spongy. Now I love it, because I’ve improved my seitan cooking skills and I know how to prepare it. I’ve also learned to appreciate its sponginess. It’s precisely the sponginess that makes seitan special, as this gluten meat absorbs perfectly all the flavours and aromas of [...]
Posted in: cooked
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Celeriac is good raw, either added to a salad or eaten on its own, and it’s great cooked in soups and stews. Anyone who likes celery and parsley, will love celeriac. Some people bake it, enjoying the inner flesh once the skin has been removed. The mashed celeriac I’m proposing here can be enjoyed on [...]
Posted in: cooked
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VERSIONE ITALIANA