Serves 4
Active Time: 1 hour
Total Time: 1 hour
Ingredients
Yellow Split Pea Purée
1/2 cup yellow split peas
2 tablespoons plant-based cream
¼ teaspoon freshly squeezed lemon juice
¼ teaspoon fine sea salt
¼ teaspoon vegetable bouillon powder or ⅛ cube, mashed with a fork
Roasted Celery Root
½ tablespoon extra-virgin olive oil
1 teaspoon fine sea salt
¼ teaspoon garlic powder
¼ teaspoon vegetable bouillon powder or ⅛ cube, mashed with a fork
One medium celery root, about 1¾ pounds
Finishing
¼ cup lightly toasted almonds, coarsely chopped
2 tablespoons coarsely chopped flat-leaf parsley leaves
Instructions
Preheat the oven to 425˚F.
Put the split peas in a saucepan and cover by 1 inch of water. Bring to a simmer and cook until tender, 35 to 40 minutes.
Meanwhile, for the celery root, combine the oil, salt, garlic powder, and vegetable bouillon in a medium bowl.
Peel the celery root. Cut into 2-inch thick wedges and then trim each to be about 3 inches in length. Add to the bowl and toss to coat. Spread on a baking sheet and then roast until tender and golden, about 30 minutes.
Drain the split peas and put in a high-powered blender. Add the plant-based cream, lemon juice, salt, and bouillon for the puree to the blender. Blend until smooth, adding a small amount of water as needed only to loosen.
Spread the purée on a serving plate. Remove the celery root from the oven and arrange on the puree. Sprinkle the almonds and the parsley on top.