Vegan celeriac mac and cheese
Puréed celeriac makes a rich, silky sauce for this vegan mac and cheese, topped with a porcini crumb. Vegan comfort food at its best.
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Cooking tools:
- Blender
- Kitchen scale
- Oven
- Stove
- Saucepan
- Pot
- Colander
- Baking dish
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Wooden spoon
- Measuring spoon
- Measuring cup
Ingredients
- 1 medium celeriac (500-600g), peeled and cut into 1.5cm chunks
- 600ml vegetable stock
- 350g dried macaroni
- 3 garlic cloves, crushed
- 2 tbsp nutritional yeast flakes
- 1 tsp dijon mustard
- 1 tsp smoked paprika
- 50ml dry white wine (check it’s vegan, if it needs to be)
- 15g dried porcini mushrooms, whizzed to a crumb, or1 heaped tsp porcini powder
- 20g panko breadcrumbs
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