Celery root porridge with almonds and tahini

First, the celery root (150 g) and almonds (2 tbsp) should be chopped in a blender on pulse mode to achieve a texture similar to granules.

After that, the mixture can be slightly dried in the oven at a temperature of 120-130 degrees for 15-20 minutes.

This can be done in advance, and the prepared mixture can be stored in the refrigerator in an airtight container.

Then, in melted butter (1 tbsp), heat the dried celery root with almonds, warming them over medium heat.

After that, add tahini (1 tbsp), season with salt to taste, and sprinkle with a pinch of cinnamon. Drizzle the mixture with lemon juice to taste, add lemon zest, mix thoroughly, and continue cooking for another 4-6 minutes.

When serving, garnish with fresh mint leaves (1-2 leaves) and, if desired, add berry sauce.