So, two very different recipes for you with white miso coming up. Today I have a tasty celeriac gratin with peanut sauce for you and saturday we end this miso-era for now with celebrating the weekend with healthy chocolate truffles. Both recipes are so easy to make and very tasty! Hope you will give it a try.
It’s funny with celeriac. I have never been a real fan of it. Too big in my refrigerator, dominant taste, difficult to cut, long cooking time… You name it! In short, just all stupid reasons for not eating it. Luckily I have changed my mind and just love it nowadays! And since I every week at least ones a week make peanut sauce for my husband, I thought why not combine the two? And of course I sneaked in some white miso in it to get the richness in the sauce I’m looking for…
Let’s get to work!
Celeriac gratin with white miso and peanuts sauce
For 2 persons
1 small celeriac
5,3 oz /150 gram creamy coconut milk or coconut cream
3,5 oz / 100 gram unsweetened peanut butter (can be smooth of crunchy, it doesn’t matter)
0,35 oz /10 gram/3 cm fresh ginger (peeled)
1 big clove of garlic
1/2-1 tsp sambal olek (of as much as you want depending on the heat)
0,53 oz / 15 gram / 1 big tsp white miso
To go with it: fresh cilantro (or other alternative fresh herb if you don’t like cilantro) and roasted unsalted peanuts
How do I do it?
1. Set the oven on 180° C.
Clean and peal the celeriac (easiest with a knife). Cut in slices of 1/2 cm and cut them in 4. Place the celeriac in a pan and cover with water. Cook until soft with a bite.
2. Clean the ginger and the ginger. Add all ingredients to a mixer bowl (or to a pan) and mix until you have a smooth sauce.
3. Drain the celeriac when soft. Add to a ovenproof dish and pour the sauce over.
4. Place in the oven for 20 minutes.
5. Serve with fresh cilantro and roasted unsalted peanuts. Lovely as a side dish or stand alone with a big, green salad. Enjoy!
This recipe is free from gluten, sugar and lactose.
It is suitable for vegan and (liberal) LCHF diets.