We have a great winter recipe for you this week. Scalloped Celery Root! This is such a comforting vegan and gluten free recipe that will warm your bones on a chilly night.
Rather than use traditional potatoes in this scalloped gratin we chose to use low carb and high fibre celery root! You will not miss the potatoes, we promise! Instead of cheese we opted to create a creamy bechamel style sauce from white beans and vegetable broth. Nutritional yeast brings out that comforting cheese flavour without the cheese or dairy! You have to try this recipe!
Scalloped Celery Root
- 1 celery root, peeled and sliced into 1/8" pieces
- 2 cups of white cannellini beans, blended with 2 tbsp water
- 2 cups vegetable broth
- 1/3 cup nutritional yeast
- 1/4 cup quinoa flakes
- 1/4 tsp black pepper
- 1/4 tsp sea salt
- 1/2 tsp paprika
- 1 tsp dried oregano
Heat the vegetable broth in a medium saucepan and whisk in blended beans until smooth.
Layer slices of celery root in a small casserole dish.
Pour broth mixture over and top with nutritional yeast, quinoa flakes and spices.
Bake at 375 for 40minutes, covered for 20minutes, then uncovered for remaining 20 minutes until lightly browned.