1medium-sizedcelery rootstalks cut off, peeled and cut into chunks
1green onionthinly sliced (optional)
Roasted Garlic Sour Cream
1garlic bulbroasted (directions in instructions)
1heaping cupraw cashewssoaked for at least 10 minutes
1teaspoondilldried, or 1 tablespoonfresh minced dill
black peppercornsto taste
First you’ll want to roast the garlic:
Heat the oven to 400°F
Trim about 1/4 inch off the top of the garlic bulb and wrap the bulb in foil (no need to take off the papery outer layer).
Place in the oven and roast for about 40 minutes, until the garlic is nice and brown.
Take out of the oven, unwrap the foil and allow the bulb to cool enough so that you can handle it. When you can touch it without getting burned, pop each clove out of the skin and place in a bowl.
Now it’s time to assemble the Sour Cream:
Discard the soaking water from the cashews and place the cashews into your blender, along with 6 roasted, garlic cloves, rice vinegar, water, nutritional yeast, dill, onion powder, salt and pepper.
Blend well until the mixture is smooth, about a minute or so. Taste the mixture and add more garlic cloves if you’re feelin’ it (save the rest of the garlic cloves to mash on toast and layer with avo!).
Place the mixture into a bowl and set aside.
Next cook the potatoes and celery root:
Add 1 cup of vegetable stock or water to the Instant Pot, along with the dried thyme. Place the trivet on the bottom of the pot and place the potatoes and celery root on the trivet.
Lock the lid into place and make sure the nozzle is in the sealing position. Use the manual setting and set the timer for 12 minutes. Use the quick release method when the timer is up.