July 19, 2012
Creamy Celeriac Sauce
1/2 pound (225g) silken tofu
2 tablespoons freshly squeezed lemon juice
2 tablespoons minced fresh parsley
1 garlic clove, minced
1/2 teaspoon agave nectar
1/2 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
1/2 teaspoon paprika
a few pinches of cayenne
coarse sea salt
freshly ground white pepper
1/4 cup (60g) minced green (spring) onions (both green and white parts)
1/2 cup (115g) loosely packed, peeled and coarsely grated celery root (celeriac)
In an upright blender, combine the tofu, lemon juice, 1 tablespoon of the parsley, garlic, agave nectar, mustard, olive oil, paprika, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper and blend until smooth. If necessary, season with additional salt and pepper to taste. Transfer the sauce to a bowl, stir in the green onions and celery root, and garnish with the remaining parsley.
Recipe adapted from The Inspired Vegan by Bryant Terry. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2012.
All figures are per serving (assumes 8 servings).
Fat: 4 g
Carbs: 4 g
Fiber: 0 g
Protein: 2 g
Sodium: 18 mg
Read more from the Guide to Meat-Free Meals