Free-From Recipes | Freefrom red cabbage and cashew nuts with celeriac topping

Ingredients

• 1 heaped tbsp coconut oil or 2 tbsp olive oil
• 2 tsp coriander seeds. lightly crushed
• 3 medium leeks, trimmed and finely sliced
• ½ a large red cabbage – approx 500g/18oz, sliced
• 150ml/3floz white wine or dry sherry
• 150g/6oz cashew nuts
• sea salt and freshly ground black pepper
• 500g/18oz trimmed bulb of celery, cut in large dice
• 3 medium size parsnips, scrubbed and thickly sliced
• 1 tbsp butter, spread or coconut oil
• 100–200ml of whatever milk you can tolerate