Pumpkin Dip and Celery Root Delight


Ingredients (use vegan versions):

  • Pumpkin Dip:
  • 1/8 pumpkin
  • 2 teaspoon sesame seed (tahin)
  • lemon juice to taste
  • 1 or 2 gloves of garlic


Boil or cook slowly the pumpkin until it is soft, then let cool slightly.
Blend together the garlic, lemon juice and salt. Add pumpkin and tahin. If
needed, add water or more tahin.
Blend until smooth. Add more salt or lemon to taste. Refrigerate. Can last a few days.
Eat like a dip or on thin crusted vegan bread or wheats. Add olive oil for more flavor.

Celery Root:

1 celery root

1 large onion

2 medium carrots

2 tablespoon oil (corn)

salt, pepper and allspice to taste

Peel and cut the celery root in small cubes.
Cut onions in pieces. Put the oil in a pan and stir the onions until they
become white. Add the celery root cubes, the carrots cubes, salt and pepper. Add a
quarter of a cup of water. Cook on low until the consistency of cooked potato.
Can be eaten hot or cold. Stays a few dyas in the fridge.
Serve with other dishes or inside vegetables. Tastes great.

see above

Serves: 30min

Preparation time: 4

Share and Enjoy:
  • Print
  • email
  • Add to favorites
  • Facebook
  • Twitter
  • LinkedIn
  • Digg
  • Google Bookmarks
  • Google Buzz
  • Yahoo! Buzz
  • del.icio.us
  • StumbleUpon
  • Sphinn
  • MisterWong
  • Ping.fm
  • MySpace

Tags: , , , ,

Both comments and pings are currently closed.

Comments are closed.
Visit our Kitchen-wares section today to find the best and latest kitchen gadgets, utensils, appliances and accessories

Website Navigation

Featured Listing

Cooking Utensils

Many associate Ginsu knives with the product’s k...
Ginsu International Traditions 14-Piece Bakelite K...
Have all your essential kitchen tools in quick rea...