- 1 large bunch of fresh celery stalks
- 4 heads of garlic
- 1-1.5 cups of nut milk
- salt
- olive oil
Incredibly simple recipe. Preheat the oven to 200C. Separate the celery stalks from the bunch, wash, put on a baking sheet covered with parchment. Peel the garlic heads from the upper husk, disassemble into cloves, which need to be baked in the peel. Put to celery, sprinkle with olive oil. Salt. Bake for 30-40 minutes, until the celery is browned and the garlic gives off a baked flavor. In the blender bowl, put the baked celery, peeled garlic cloves. Pour in a little aromatic olive oil, a glass of nut milk, salt and beat until smooth. If you like rarer, add more milk. Below in the photo is the basic version. Serve deliciously drizzled with pumpkin butter, with diced avocado and walnut.
Incredibly simple recipe. Preheat the oven to 200C. Separate the celery stalks from the bunch, wash, put on a baking sheet covered with parchment. Peel the garlic heads from the upper husk, disassemble into cloves, which need to be baked in the peel. Put to celery, sprinkle with olive oil. Salt. Bake for 30-40 minutes, until the celery is browned and the garlic gives off a baked flavor. In the blender bowl, put the baked celery, peeled garlic cloves. Pour in a little aromatic olive oil, a glass of nut milk, salt and beat until smooth. If you like rarer, add more milk. Below in the photo is the basic version. Serve deliciously drizzled with pumpkin butter, with diced avocado and walnut.
