A simple vegan side dish, creamy and sweet, perfect to combine to more savory main courses.
Time of preparation
about 45 minutes
Servings
1
What did I use
a baking tray, a knife, a cutting board, a little non-stick pan, a wooden spoon, a sheet of aluminium paper
Ingredients
4 shallots, peeled and cut into thin slices
half medium-sized celeriac, peeled and cut into thin slices
salt/black pepper to taste
Vegan butter: 2 spoons
Coconut milk: 1 spoon
Coconut heavy cream: 1 spoon
Flour (almond or coconut): 1 spoon
How did I do
I preheated the oven at 200°C. I buttered the baking tray with half spoon of butter. I melted the other half in the non-stick pan and cooked for few minutes the shallots at slow fire, until transparent.
I put the shallots in the baking tray as a bottom layer then I put the turnips on them, forming another layer. I sprinkled the flour on the vegetables after having added some salt and pepper, and poured the milk and the cream. I melted the other spoon of butter and poured it on the veggies as well.
I covered with the sheet of aluminium and cooked for 20 minutes.
I took off the aluminium and cooked for 10 minutes more. I controlled the tenderness of the turnips with a fork.
I served warm.
Buon appetito!
