Serves 4


600g celeriac

6 garlic cloves, minced

20ml lemon juice

350g soft silken tofu

20g nutritional yeast flakes

2 banana shallots, minced

2 garlic cloves, minced

5g fresh thyme leaves

Salt & black pepper

50g capers, drained


Peel the celeriac and give it a quick rinse to remove any dirt. Using a peeler, shave off pieces of celeriac about 2cm long then place them in a bowl of water with a splash of vinegar, this will stop it discolouring. Bring a large pan of salted water to a boil and cook the celeriac pieces for 4 minutes, drain then place into a bowl of cold water to cool down quickly and stop them cooking any further.


Next make the sauce. Place the garlic, lemon juice, tofu, and yeast flakes in a blender/food processor and blend until smooth. In a saucepan, soften the shallot and garlic in a small amount of oil, about 3 minutes, then add in the thyme and cook for another minute. Pour in the tofu mixture and mix to combine then season to taste with salt and black pepper.


For the capers, in a small saucepan heat 1cm of vegetable oil then carefully add the capers. Fry until the caper have mostly stopped bubbling and crisp then drain on kitchen paper.


To finish the dish, combine the celeriac and garlic sauce and warm through. Place into bowls then sprinkle with capers.