Roasted Hasselback Celeriac | SheerLuxe
This roasted hassle back celeriac is made with a duo of purees – sweet potato and parsnip – garnished with toasted cashews, julienne radish and nigella seeds. D
Ingredients
- 1 sweet potato
- 1 celeriac
- 1 tsp of turmeric
- 1 tbsp of agave honey
- 500g of parsnips
- 500ml of oat milk (you will want a creamy heavy milk)
- 20g of cashews
- 3 radishes
- A sprinkle of nigella seeds
- Salt & pepper, to season
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