Celery root – a wonderful winter vegetable that is often passed over on store shelves. Low in calories and fat, but high in fiber and a good source of vitamins B6, C and K. It also contains important minerals such as phosphorus, potassium and manganese. Moreover, it is extremely versatile and can easily be included in our daily diet as an alternative to potatoes and other root vegetables.
My husband Danail and I really like the aroma and taste of celery and almost every day it is present in some form in our menu – fresh and dried celery leaves as a seasoning, fresh and juicy celery stalks as an ingredient in salads, celery root grated raw for salad or and cooked in soups and stews.
Years ago I used to love macaroni with milk sauce and since we switched to a healthy vegan gluten free diet I miss this dish. I often make pasta with sunflower sauce, but I wanted to find a lower calorie vegan version of pasta with milk sauce. And since now is the season for my favorite celery root, I always have a few stashed away in the basement in the dark and cold. These days I was wondering what sauce to make for the corn chips I bought recently. I had 4 pieces of celery root and thought it would be good to do something with them. And I was ready to experiment! In order not to lose too much of the vitamin content of celery root, I decided to steam pieces of celery root. But I was craving a slightly spicy garlic sauce, and to resemble the taste of a milky garlic sauce, I added freshly squeezed lemon juice. I didn’t want to add extra vegetable oil, but I still wanted a white sauce, so I added some sesame tahini. In the ready garlic sauce “Celeriac” you don’t feel the taste and aroma of sesame from the sesame tahini. The garlic aroma predominates, but a slight celery aroma is also felt. Low-calorie and delicate white sauce, slightly sour and spicy – a wonderful vegan gluten-free alternative to garlic milk sauce.
Garlic Sauce ”Celeriac”Course: Recipes, Sauces and pâtés
Celery root sauce with garlic
500 g celery root, peeled and cut into cubes
1 liter hot water for steaming
50 ml fresh lemon juice
40 g sesame tahini
8 g Himalayan salt
it can be replaced with any other salt
5 g garlic cloves
2 g ground white pepper
200 ml filtered water
10 g black sesame seeds
10 g pitted Kalamata olives
20 g pickled cucumbers from a jar
- I peel a medium-sized celery root, wash it and cut it into cubes about 1 cm in size. With a kitchen scale, I weigh the required amount of the chopped celery root. I pour 1 liter of hot water into a pot with a steamer attachment and put the pieces of celery in the attachment, close the pot with a lid and steam for 10 minutes.
- With a kitchen scale, I measure the necessary quantities of all the ingredients of the recipe separately. With a sharp knife, I cut the pickles into slices and set them aside. I cut the pitted Kalamata olives into pieces and set them aside.
- In the jug of the blender, I put the steamed pieces of celery root and add the rest of the ingredients – sesame tahini and lemon juice, spices and water. I blend until a smooth homogeneous mixture is obtained.
- I pour the mixture into a bowl, sprinkle black sesame seeds and decorate on top with the slices of pickled cucumbers and the pieces of Kalamata olives. Once completely cooled, the garlic celery sauce can be placed in a container with a lid and stored in the refrigerator – this way it can be stored for up to 48 hours.
- I put a bowl of Garlic Sauce ”Celeriac” on a platter and arrange gluten-free vegan rice chips, corn chips or homemade vegan gluten-free bread on the side. I serve the platter arranged like this as an appetizer or as a light snack between main meals.
- Nutritional value per 100g. product:
- Energy value – 61.43 kcal
- Proteins – 2.26 g
- Carbohydrates – 2.28 g
- Fat – 4.22 g
- Fiber – 1.82 g