Creamy Celeriac Sauce
- 1⁄ 2 pound silken tofu
- 1⁄ 4 cup freshly squeezed lemon juice
- 1 tablespoon minced parsley
- 1 clove garlic, minced
- 1⁄ 2 teaspoon agave nectar
- 1⁄ 2 teaspoon Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon paprika
- 1⁄ 8 teaspoon cayenne
- Coarse sea salt
- Freshly ground white pepper
- 1⁄ 4 cup minced scallions
- 1⁄ 2 cup peeled and coarsely grated celery root (celeriac)
Instructions:
Creamy Celeriac Sauce will keep up to three days refrigerated.
- In an upright blender, combine the tofu, lemon juice, parsley, garlic, agave nectar, mustard, olive oil, paprika, cayenne, 1⁄ 2 teaspoon salt, and 1⁄ 4 teaspoon white pepper and blend until smooth. If necessary, season with additional salt and pepper to taste.
- Transfer the sauce to a bowl and stir in the scallions and celery root.