1average size parsnipjust so it’s not as long, cut in half
1medium - large rutabagapeeled and left whole
1medium - large turnippeeled and left whole
1cupof cashews135g, soaked for at least 10 minutes
2cupsof veggie broth475ml
Pinch of salt and some fresh cracked black pepper
Place the celery root, parsnip, rutabaga and turnip into a large pot and cover with water.
Bring water to a boil and let them cook for 30 minutes.
Strain the veggies from the water and let the veggies cool enough so you can handle them without burning yourself.
Slice the veggies into thin rounds and place them into a large bowl.
When all the veggies are sliced, preheat your oven to 350° F (175°C) and line an 8x8 baking dish with parchment paper.
Layer the root veggies in the dish until the veggies come up to the top of the dish. You can layer them however you want (ie. a layer of just turnip and then a layer of just celery root, or just layer them randomly). Set aside for now while you make the sauce.
Strain the water from the cashews and place the cashews in your blender along with 2 cups of veggie broth, 2 tablespoons of rice flour and a pinch or two of salt (more or less depending on saltiness of the broth you use).
Blend for about a minute, until the ingredients are completely blended and there are no more cashew pieces.
Pour this mixture over the root veggies, top with cracked black pepper and bake for 35 minutes, until golden brown.