‘Alfonzo’ Sauce (celeriac/celery root)
I wanted to create a rich, ‘creamy’ sauce with a subtle flavor that could be paired with pasta, veggies or both. I call it Alfonzo as it could be Alfredo’s twin.
Celeriac (Celery root), onion, garlic, olive oil, Oatly Oat milk [Oats, water, low erucic acid, rapeseed oil, dipotassium phosphate, calcium carbonate, tricalcium phosphate, sea salt, dicalcium phosphate, riboflavin, Vit A, D2, B12], Nutritional yeast [Dried yeast, niacin, (B3), Pyridoxine Hydrochloride (B6), Riboflavin (B2), Thiamin Hydrochloride (B1), Folic Acid, B12], kosher salt, black pepper
Allergens: Garlic, Onion
1 jar is 8oz
‘I have no time’: Warm up in a skillet, add the pasta, maybe some arugula or some baby spinach and you're good to go. If you want to get really flash add a couple of drops of truffle oil..(ooooh, you’re so fancy !)
‘I have some time’: Heat through and add some cooked pasta to sauce, add a spoon full of our pesto and mix through, season with black pepper / salt to taste.
‘I have loads of time’: Grill some vegetables in the oven or on a grill until they have some grill lines and flavour. For this I love zucchini or squash for a simple add but you can use what’s seasonal, green beans are great as is asparagus, or rainbow carrots.
Warm up the sauce in a skillet until it’s nice and warm. Once grilled, add the veggies and stir very gently until combined, or add the warmed sauce on the plate or bowl and layer the veggies on top.