Creamy French Lentils With Celery Root and Garlic |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This is a wonderful way to use celery root! It is based on the recipe of the same name from The Complete Vegan Cookbook. Ingredients:
4 cups vegetable stock |
2 cups plain soymilk or 2 cups milk |
1 cup dried french lentils |
2 cups peeled and diced celery root or 1 medium celery root |
4 garlic cloves, minced |
2 bay leaves |
fresh ground white pepper (to taste) |
3 tablespoons minced fresh italian parsley |
Directions:
1. In a large saucepan over medium heat, combine the stock, soy milk, lentils, celery root, garlic, bay leaves, and pepper.
2. Bring to a simmer, reduce the heat to low, and cook 35-40 minutes, until the lentils are tender and the mixture is moderately thick. Remove bay leaves.
3. Puree the beans slightly with an immersion blender or transfer half of the mixture to a blender jar and puree, then return it to the pan. Stir in the salt and parsley and serve hot.
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