@velcheva.vibe: Ingredients: For the salad: • Zucchini • Sun-dried tomatoes • Black garlic • Lemon zest • Lemon juice • Cooked chickpeas • Parsley • Cheese (like feta) For the celery root "steaks": • Celery root • Anise • Cinnamon • Soy sauce • Celery stalks and leaves For the sauce: • Shallot onion • Garlic • Olive oil • Thyme • Chili flakes • Paprika • Salt, 1 tsp • Sugar, 4 tbsp • Water, 3 tbsp • Red wine, 2 cups Preparation: Peel the celery root and immerse it in boiling water, adding anise, cinnamon, soy sauce, and celery leaves. Bring to a boil and cook for 20 minutes. In olive oil, sauté chopped shallot and garlic, then add all spices, salt, sugar, water, and wine. Transfer the celery root to a baking sheet and pour the sauce over it. Bake for 30 minutes at 220°C (428°F), basting the celery root with the sauce every 10 minutes until caramelized. For the salad, slice the zucchini into thin strips. In a bowl, prepare the dressing: chop the sun-dried tomatoes, grate the garlic and lemon zest, add lemon juice, salt, and olive oil, then mix in the chickpeas and chopped parsley. Finally, add the zucchini and mix well. Remove the celery root from the oven, cut it into "steaks," and brush with the leftover sauce from the baking sheet. Serve the celery root "steaks" with salad + cheese. Enjoy your meal! #byvelcheva #vegan #gourmetathome #homechef

Velcheva Julia

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Region: PL

Wednesday 02 July 2025 12:03:15 GMT