Ingredients

    •    Celeriac

    •    Jerusalem artichokes

    •    Leeks

    •    Garlic

    •    Fresh thyme

    •    Sage leaves

    •    Extra virgin olive oil

    •    Chicken or vegetable stock

    •    Oat milk

    •    Salt & black pepper

Method

Wash and prep your veg - keep those skins on your Jerusalem artichokes for extra goodness and fibre.

Sauté the leeks in extra virgin olive oil over a low–medium heat until soft.

Add sliced garlic, thyme and sage leaves and sauté for a few minutes longer.

Add roughly chopped celeriac and Jerusalem artichokes, cooking for another few minutes before adding your stock.

While that’s simmering, heat a little extra virgin olive oil in a separate pan over a low heat (you don’t want it to burn).

Once hot, add sliced garlic and sage leaves, they should sizzle straight away.

Remove as soon as they begin to brown and place on kitchen roll to drain the excess oil.

Once the vegetables are soft and tender, remove the thyme and sage. Add oat milk and black pepper, then blend until silky smooth.

Taste and adjust the seasoning as needed.

To serve, top with the crispy garlic and sage leaves and drizzle over some of the flavourful oil.