100% Vegan Boomer Meal: Celery Root de Luxe with Bulgur

It's about time, some may say. My daughter and I have been ordering organic deformed vegetables--the kind that are too small or too eccentrically shaped to be sold to the picky seekers of perfect, but we like them because they present culinary challenges. Never made rhubarb stew before, but it's good. This time around we got celery root, pictured here sliced and fried.

Ingredients:

One celery root, washed and sliced thinly

Red onions (white will do)

Garlic

Carrots

Small can of chick peas 

Vegetable broth 

Juice of half a lemon

Bulgur (about a cup)

Peanut or Olive oil

You'll need two frying pans, one large, for the celery root. Heat peanut or olive oil in the pan, add in the celery root, let fry on high heat (but check) for about two minutes. Flip when brown or turn heat down. Should be crispy, not burned. 

In the other frying pan: olive oil, sliced red onions, thinly sliced carrot, thinly sliced or pressed garlic. Allow the onions to get transparent, the carrots a little brown and softer, the garlic aromatic. Rinse about a cup of bulgur in a sieve and add to the mix, adding a little extra olive oil. Squeeze in the lemon juice. Stir and let the bulgur get that toasted look. Pour in about two cups of vegetable broth (dried with boiling water is fine). Allow to cook, stirring, until liquid is absorbed. Drain a can of chick peas and stir in (adds protein!) Serve with the celery root. Yum.