Summary

Ingredients

• 1 tablespoon coconut oil
• 1 large celeriac with green, peeled approx. 600 g
• 2 tablespoon soup greens, homemade, salted, recipes in the database
• 100 ml coconut milk
• salt and pepper

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Instructions

1. Cut the green from the tuber and clean the celery, cut into slices and then into cubes. Wash the celery greens, pluck the leaves from the stalks and use them for the salted soup greens if necessary (this was the case with me). Cut the stalks into thin slices.
2. Let the coconut oil get hot in a large, non-stick pan and fry the celery pieces over medium heat for a few minutes, turning again and again. Roasted aromas can develop. Then add the stalk slices and stir-fry for a few minutes. Mix the coconut milk with the salted soup greens, add to the pan, stir briefly and let simmer over low heat with the lid on. When the cooking time has been reached for you, you can add salt and pepper to taste.
3. For me this was a main course, as a side dish it should be enough for two people.
4. Note: 100 ml of coconut milk doesn`t make much sauce, I don`t like it that much. If you want it to be more fluid, you can play with the amount of fluid.