By Shelly Gilard
1 medium celeriac (celery root) or Jerusalem Artichokes or parsley root – about 6 cups
1 tsp ground cumin
1 garlic clove, roughly chopped
1/2 cup blanched almonds or walnuts, roughly crashed, or 1/4 cup tahini butter
2 – 3 tablespoons lemon juice
1/2 tsp salt
Sweet paprika for garnish- ing the plate
1 red hot chili pepper or jalapeño – thinly sliced – optional
1. Peel and roughly dice the celeriac, then put into a large saucepan. Add half of the cumin and cover with water. Bring the water to a boil then lower the heat to medium. Cook the celeriac for about 15 minutes or until it’s tender.
2. Remove from the heat, drain, and let the celeriac cool completely before the next step.
3. Put the celeriac into a food processor with the garlic, nuts, lemon juice, a little bit of cumin, and salt. Blend until you get a coarse paste, or a bit longer if you prefer a smooth, velvety paste. Both textures are equally tasty.
4. Taste and correct seasoning – add more salt or lemon juice if necessary.
5. Spread it on a flat plate, add a quick drizzle of a good olive oil, sprinkle with sweet paprika, garnish with chili peppers or parsley leaves, or both, and serve.