This is a lovely appetizer, brunch or side dish recipe. It would be especially nice as a first course at a holiday meal.
Ingredients:
- 10 ounces celery root, peeled and cubed
- 3 tablespoons vegan margarine
- pinch of salt and white pepper
- pinch nutmeg
- 1½ cups soy yogurt
- 1 package agar agar powder
- 250 grams mixed wild mushrooms (shiitake, oyster mushrooms etc.)
- 1 shallot, peeled and chopped
- 2 tablespoons vegan margarine
- pinch of salt and pepper
- pinch nutmeg
- ½ cup white wine
- 1 bunch parsley, cleaned and chopped
- 3 tablespoons olive oil
- splash lemon juice
- salt and pepper to taste
Directions:
- Oil 4 ramekins.
- Peel and cut the celery root.
- Melt 3 tablespoons of vegan margarine in a pot and add the celery root pieces.
- Sauté the celery root, stirring often so it does not brown.
- When the celery root has softened, remove from the heat.
- Season with a pinch of salt, and white pepper and a dash of nutmeg.
- Puree the celery root to an even creamy mixture.
- Add the soy yogurt and return to the heat.
- Mix the agar agar with a bit of water or white wine and add to the celery root puree.
- Bring the celery root mixture to a soft boil, stirring so that it does not scorch.
- Pour the cooked celery root mixture into the ramekins and place in the refrigerator to cool and set.
- Place the parsley, olive oil, salt and pepper and lemon juice in a blender and puree.
- Clean and slice the mushrooms.
- Peel and chop the shallot.
- Heat 2 tablespoons of vegan margarine in a frying pan.
- Add the shallot and mushrooms and sauté until soft.
- Add the white wine, and season with salt, white pepper and nutmeg.
- To serve: Remove the celery root panna cotta from the ramekins by running a knife around the rim and gently ease the panna cotta onto an individual plate.
- Place some of the mushroom mixture on and around the panna cottta and top with the parsley sauce.
Notes:
For a holiday presentation one could sprinkle a few pomegranate seeds around with the parsley sauce making it red and green.
