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?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Kristen is the Creative Director of Food52
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.
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.
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.
I dont think I would substitute almond or coconut milk, but would probably opt fro vegetable stock.
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.
Please enter a valid email address.
Well played. You deserve a cookie.
It's got you covered on all fronts for just $199.
Food52 x Staub 2-in-1 MVP(an)
Tiny Food Videos
Mediterranean Kitchen Mats in Bold New Patterns
Prep an Artichoke like a Chef
Off-the-Beaten-Path Picks for Mom