🔎

My Basket ()

A question about a recipe: Michel Guérard's Celeriac Purée

I have a question about the recipe "Michel Guérard's Celeriac Purée" from Genius Recipes. What can I do to adapt this for the lactards in my family? Lactaid makes everything too sweet. Do you think simmering in goat's milk would work?

Food52_12-7-12-5054
Answer »
Miglore

Kristen is the Senior Editor of Food52

added over 1 year ago

I haven't cooked much with goat milk, but maybe someone else could chime in who has. I think this would still be lovely simmered in good vegetable or chicken stock.

P1291120
SeaJambon added over 1 year ago

Agree with Kristen. Alternately, if you want to go with a more "milky" substitute (and assuming no nut allergies) you might go with Almond Milk (plain -- NOT vanilla) or even coconut milk.

Rebecca Cherry added about 1 year ago

i did this recipe with 2c. water, 1c. almond milk, and 1c. cow's milk and it was fine. i think doing it with rice milk would be really tasty.

ATG117 added about 1 year ago

I dont think I would substitute almond or coconut milk, but would probably opt fro vegetable stock.

Rebecca Cherry added about 1 year ago

i agree with ATG117 on the coconut milk. almond milk wasn't my first choice but, it was what i had. i really think rice milk is the non-dairy, creamy way to go. then, either add the cream, if you can stomach the small lactose dose or, just use the leftover, hot rice milk.

No need to email me as additional
answers are added to this question.