RECIPE: Sweet Potato Toast with Celery Cream, Feta Cheese Crumble & Sprouts
STEP 1 / ROASTING THE SWEET POTATO & the CELERY ROOT altogether.
PREHEAT the oven to 200 degrees on turbo + grill mode.
Peel the Sweet potato and cut it into slices. They cannot be too thin or too thick. Aim for 1cm ( like a finger) so they can cook evenly and hold the cheese on top.
For the Celery Root, you can peel it or wash it, and cut it into cubes.
Place them on a baking tray with olive oil and a bit of salt. Grate them for about 30 minutes or until they are soft inside and golden on the outside.
STEP 2/ While the sweet potato cooks, let’s slice the onion which will give a crunchy and sweet contrast to the crumbled cheese.
Mix the feta or vegan cheese crumbling it with your fingers, and add the oregano and olive oil to taste.
STEP 3/ Let’s PREPARE THE CELERY PURÉE.
Take the roasted celery and place it inside a blender with 50ml olive oil, a pinch of salt, pumpkin protein, and hazelnut or almond milk.
Blend until you get a THICK consistency but that is smooth. You can always pass the purée through a strainer to refine the texture.
STEP 4/ CARAMELISE THE ONION. Set a saucepan to medium heat and just put 2 tbs olive oil, the sliced onion and salt.
Cook slowly and move until the onion is tender and more transparent. TO FINISH add a tablespoon of HONEY. The darker the better. And SET ASIDE.
STEP 5/ LET’S PLATE! Make a base with the celery purée, and place the sweet potato on top. I suggest going for 3 slides per person.
After putting 1tbs of the caramelized onion first, continue with another spoon of the feta/vegan cheese crumble, sprouts, and roasted hazelnuts or seeds of choice. In the video, I did also sunflower and sesame seeds on top of the puree.
ENJOYYY
ENJOY. LEAVE YOUR COMMENTS BELOW.
INGREDIENTS
500gr CELERY ROOT
400gr SWEET POTATO
250ml ALMOND MILK or any VEGGIE DRINK (better OAT or SOY)
100gr PUMPKIN PROTEIN POWDER (optional)
3 RED ONIONS
2 tbsp Honey
50ml OLIVE OIL
1tsp DRIED OREGANO
200gr FETA CHEESE OR VEGAN CHEESE
50gr ROASTED HAZELNUTS or SEEDS as topping
50gr BABY SPROUTS
3gr HIMALAYAN SALT
BATCH COOKING TIPS
CELERY PUREE
In this case, you can double the amount of the puree and store it in an air-tight container so then later in the week you can make a lighter soup by just adding a veggie broth of your choice (aim for natural ones with no additives if you opt for a packed one). Then dilute it until the consistency is good for you. Also, you can sprinkle a bit of feta on top with seeds for extra nutrients. For extra creaminess, I sometimes add half a can of unsweetened coconut milk.
ROASTED SWEET POTATOES.
Who does not love baked sweet potatoes with EVERYTHING? So literally Let’s save also energy and roast 6 full potatoes at once. You can slice them also in stripes to have a healthy option to french fries and get some extra vitamins as a side to your proteins. Also, you can smash them with a spoon of olive oil or ghee to create some sort of mashed potato. Super nice side. Or even stuff them with a stew.
CARAMELISED ONION.
This is something I always do a whole pan of. Later you can add it to saute a chicken fillet, to do a yummy curry pan, or even rice with. It will give it that deep sweet taste.
