LOGIN
SIGN UP
Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
Ingredients
  • 3 rounded tbsp blanched and chopped hazelnuts
  • 1 medium (approximately 800g) celeriac, peeled and evenly chopped into chunks
  • 1 onion, quartered
  • 1 carrot, peeled and chopped
  • Generous drizzle sunflower oil
  • 800ml vegetable stock
  • 1 rosemary sprig
  • 200ml vegan double cream, plus extra to serve
  • Small handful flat-leaf parsley, to serve
Steps
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!
 

Page footer