4 C diced celeriac (about one large one)
1/2 C olive oil, divided
1/2 C fresh thyme leaves
1/4 tsp salt
Freshly cracked pepper
5 cloves garlic, skin on
2 14 oz cans butter beans, cannellini or other white beans (reserve 1/4 C of the liquid)
1 Tbsp + 1 tsp nutritional yeast
Preheat oven to 450°. Line a 9x13 baking sheet with parchment paper.
In a large bowl toss the celeriac with 2 Tbsp olive oil, thyme, salt and pepper to taste and spread evenly on the baking sheet. Tuck the garlic in the center of the vegetables to avoid burning. Roast for 16 minutes then sprinkle the beans on the baking sheet and roast for 5 minutes more.
Carefully remove the garlic, let cool and squeeze them from their skins. Add the roasted vegetables and beans to a food processor with the remaining 2. Tbsp olive oil the 1/4 C reserved bean liquid nutritional yeast and garlic and process until smooth. Salt and pepper to taste.
1/2 C olive oil, divided1/2 C fresh thyme leaves
1/4 tsp salt
Freshly cracked pepper
5 cloves garlic, skin on
2 14 oz cans butter beans, cannellini or other white beans (reserve 1/4 C of the liquid)
1 Tbsp + 1 tsp nutritional yeast
Preheat oven to 450°. Line a 9x13 baking sheet with parchment paper.
In a large bowl toss the celeriac with 2 Tbsp olive oil, thyme, salt and pepper to taste and spread evenly on the baking sheet. Tuck the garlic in the center of the vegetables to avoid burning. Roast for 16 minutes then sprinkle the beans on the baking sheet and roast for 5 minutes more.
Carefully remove the garlic, let cool and squeeze them from their skins. Add the roasted vegetables and beans to a food processor with the remaining 2. Tbsp olive oil the 1/4 C reserved bean liquid nutritional yeast and garlic and process until smooth. Salt and pepper to taste.
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