Celeriac Ribbons with Greens & Balsamic Shallots

Eating with the seasons and for vibrant health are two things I always endeavor to practice. Mother Earth does her best to provide us with what we need each season and we have the opportunity to go with her flow and turn her offerings into nourishing meals. We can make these foods into dishes as simple or as fancy as we like. The recipe I have for you today takes a couple of winter staples and makes them into a warming, nourishing plateful of goodness.

Celeriac is a beautiful winter vegetable. It has a slight celery-like flavour with lovely woodsy overtones. It might not be the prettiest vegetable you come across but it’s worth tasting. Celeriac works really well in soups (my favourite is apple and celeriac) and adds a lovely depth to a raw winter slaw style salad. I went with something slightly different this time and used the celeriac almost like a pasta substitute.

Celeriac Ribbons with Greens & Balsamic Shallots

 

For the balsamic shallots

5 shallots

1/2 tbsp olive oil

1 tbsp coconut sugar

2 tbsp balsamic vinegar

 

In a pan on a medium heat add the olive oil and start to heat. Peel the shallots, cut in half lengthways and finely slice. Add the shallots to the pan and cook until translucent, stirring occasionally so they don’t stick. Add the coconut sugar and cook until the shallots start to caramelise (again, stirring so they don’t stick to your pan). Once they have caramelised add the balsamic vinegar and cook for a further 5-7 minutes.

 

For the Celeriac with Greens

celeriac, two 2 inch thick slices ideally from the middle for most surface area

winter greens (or cavolo nero) 2 large handfuls, washed and sliced

1 1/2 tbsp extra virgin olive oil

1/4 lemon, juice

4 cloves of garlic

cracked black pepper (to your taste)

1/4 cup cashew parmesan (1/2 cup cashews, 2 tbsp nutritional yeast, 1 tsp garlic powder & pinch of salt blended into a fine powder – use any leftover to sprinkle on top of salads)

 

Using a vegetable peeler, peel around the edge of the celeriac slices to create thin ribbons. Place the peeled ribbons into a bowl of cool water (with a sprinkle of salt) as you peel them and let sit until ready to use. Warm the olive oil in a pan on a medium heat. Crush and roughly chop the garlic, add to the pan along with the black pepper. Simmer for 5 minutes. Add the sliced greens and cook for another 10 minutes. Drain the celeriac ribbons and add to the pan. Cook for a further 5-7 minutes, add the cashew parmesan and lemon juice, cook for another 5 minutes. Serve immediately and top with the balsamic shallots plus an extra sprinkling of cashew parmesan.

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