| 10 | 37 | 183 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 7 min | 30 min | 4 |
| 300 gm | Celeriac |
| 1 large potato(es) | Sweet potato (cut into 1" cubes) |
| 2 tbsp | Extra virgin olive oil (divided) |
| 1/4 cup | Whole Milk Yogurt, plain (unsweetened goat yogurt) |
| 1 tbsp | Dijon mustard |
| 1/2 tsp | Cayenne pepper |
| 1 tsp | Apple cider vinegar |
| 1 1/2 cup | Almond milk, unsweetened |
| 1 dash | Salt and pepper (to taste) |
| 2 cup | Brown rice pasta (elbow pasta, prepared al dente per package instructions) |
1. Preheat oven to 425 degrees F, rack in the middle. Line a baking sheet with parchment.
2. Place celeriac and sweet potato on the lined baking sheet, toss with 1 tablespoon olive oil, then season to taste. Roast for 25 minutes, or until vegetables are fork tender.
3. Transfer the roasted celeriac and sweet potato to a high speed blender with remaining olive oil, yogurt, parmesan, mustard, cayenne, vinegar, and almond milk. Blend until you have a completely smooth and creamy sauce. Season to taste. This recipes makes about 4 cups of celeriac sauce – sauce will keep refrigerated in an airtight Tupperware for up to one week.
4. To serve: in a saucepan, gently stir desired amount of sauce into desired amount of prepared elbow pasta (I use enough sauce to generously coat each noodle!). Warm over medium heat, and then serve in your favorite bowl, topped with an extra sprinkle of grated parmesan.
*** celeriac low-fodmap serving size is 75 g
| Grain | 1.5 |
| Milk Alternative | 0.4 |
| Vegetables | 1.2 |
