Velcheva Julia

Je parle français🇫🇷 For those who didn't know, French culture is very close to me - I am a philologist of the French language and I adore this country 🥹 Cuisine and food always reflect the culture of a country in the most vivid and complete way. What I particularly like about France is that they can create true masterpieces of haute cuisine from the simplest ingredients. By the way, regarding onion soup, the French say it’s the best way to get over a heartbreak. I haven't tested it on myself, but it's incredibly delicious 🤌🏻 I have a classic, proper recipe with sweet onions - they caramelize thanks to the sugar and have no sharp smell at all. Give it a try! Lately, I've acquired more table decor and serving pieces. What do you think of my ideas? ❤️ Ingredients (for 2-3 servings): • 300 g onions • Olive oil • 50 g butter • 50 ml Madeira / dry white wine / port • ~600 ml – 1 l meat broth • Slices of dry bread • 100 g grated cheese • Thyme For the broth: • Beef • Onion • Carrot • Black peppercorns • Water Instructions: 1. In a pot, sauté the beef in olive oil, then add the chopped onion and carrot. Pour in hot water and cook until the meat is tender. 2. Slice the onions into half-rings. Sauté the onions in a mixture of olive and butter over high heat. Once the onions start to darken, add salt, thyme, and butter, reduce the heat, and cook covered for 20 minutes. 3. Add the wine and use a spatula to scrape up any bits stuck to the bottom of the pan. 4. Add the broth and simmer uncovered for at least 25 minutes, or up to 2 hours. 5. Slice the bread, drizzle with olive oil, and bake in the oven until golden and crispy. 6. Serve in a heatproof bowl. Pour the soup into the bowl, top with bread to completely cover the surface, and generously sprinkle with grated cheese. Bake under the broiler for 3–5 minutes at maximum temperature. Enjoy your meal! #byvelcheva

🥥 Thai Food – A Love Story in Every Spoon 🌶 I absolutely love to travel. And honestly, Asia has captured a special place in my heart, especially Thailand. Thai food isn’t just food — it’s color, it’s aroma, it’s joy and comfort in every dish. It’s an inspiration I once brought home with me — and now it lives in our kitchen, in our fragrances, in our spices, in every spoonful. Thai cuisine is bright, rich, flavorful, and surprisingly accessible. Every ingredient smells divine. Every sauce bursts with taste. Every color feels like a celebration. And the best part? It’s incredibly affordable. For example, this Thai chicken coconut soup with handmade pasta is a full dinner for the whole family — and it costs me just 3 to 4 euros to make. Today I’m sharing one of my favorite recipes — one that brings together everything I love about Thailand: spices, coconut milk, curry pastes, lemongrass, kaffir lime leaves, mushrooms, homemade turmeric pasta, and beautifully cooked chicken. Even if you’ve never cooked Thai food before, you can absolutely do this — and I promise, the aroma will fill your kitchen with magic ✨ ⸻ 🍜 Thai Coconut Soup with Chicken & Homemade Spaghetti 🧄 Chicken Marinade Ingredients: • 40 g fish sauce • 10 g soy sauce • 10 g cane sugar • 7.5 g turmeric • 20 g ginger root • 20 g lemongrass • Garlic to taste • 2–3 kaffir lime leaves • Cilantro • Sunflower oil • Yellow curry paste 🥥 Coconut Soup Ingredients: • 950 g coconut milk • 30 g yellow curry paste • 30 g tom yum paste • 2 kaffir lime leaves • 250 g chicken broth • 20 g lemongrass • 20 g ginger root • Mushrooms • Cilantro 🍝 Pasta Ingredients: • 150 g flour • 50 g semolina • 10 g water • A pinch of turmeric • Salt • 6 egg yolks • 5 g sunflower oil ⸻ 👩‍🍳 Instructions: 1. Sear the chicken thighs until golden. 2. In a bowl, combine all marinade ingredients until smooth. Marinate the chicken thighs, then place them in a vacuum bag and cook sous-vide or roast in the oven. 3. For the pasta, mix all dry ingredients in a bowl. Pour onto a surface, create a well, add the egg yolks, and knead into a dough. Roll out and cut into spaghetti. Dust with flour to prevent sticking. 4. In a pot, cook the curry paste, tom yum paste, and a bit of coconut milk until blended. Add the broth, remaining coconut milk, lemongrass, ginger, mushrooms, and cilantro. Let it simmer. 5. Fry the marinated chicken thighs in sunflower oil until cooked through. 6. Just before serving, boil the fresh pasta directly in the soup. 7. Assemble the plate: add pasta, place the chicken on top, scoop in the mushrooms, and pour over the fragrant soup. ⸻ 🌟 Why You’ll Love It: ✅ Packed with authentic Thai flavors and aromas ✅ A warm, vibrant, and visually stunning dish ✅ Surprisingly easy and budget-friendly (just 3–4€ for the whole family!) ✅ Perfect for cozy dinners, guest nights, or when you miss traveling #byvelcheva

🥩 Truffle Bone Marrow Beef Tartare + Lemon Sorbet Served in Real Lemons 🍋 If you’re looking for a unique and impressive recipe to surprise your guests — this is it. A beef tartare with truffle-parmesan bone marrow, served on the roasted bones themselves, paired with a refreshing homemade lemon sorbet, presented inside natural lemon cups. I absolutely love surprising my guests with original presentation and design — and this time, they’ll not only enjoy the flavors but also be greeted with lemon-themed decor straight from the kitchen. I’m passionate about creating a beautiful home, not just with fragrances and candles, but also through culinary design that becomes part of the experience. This dish is a perfect blend of flavor, beauty, and atmosphere. ⸻ 🧊 Ingredients For the lemon sorbet: • Lemons (used both for juice and as a serving mold) • Sugar • Sparkling wine For the beef tartare: • High-quality beef (e.g., tenderloin) • Bone marrow • Truffle paste with Parmesan • Shallots • Gherkins • Capers • Mustard • 2 egg yolks • Ground black pepper • Salt • Grated Parmesan ⸻ 👨‍🍳 Preparation 🍋 Lemon Sorbet: 1. Cut off the top 1/3 of the lemon, keeping the bottom as a bowl. Scoop out the pulp. 2. Strain and squeeze the lemon juice into a saucepan. Add sugar and sparkling wine. Heat until the sugar dissolves. 3. Let the mixture cool, then pour it into an ice cream maker and churn until creamy. 4. Fill the lemon cups with sorbet, garnish with fresh mint, and freeze until serving. 🥩 Truffle Bone Marrow Beef Tartare: 1. Coat the bones with bone marrow and truffle-Parmesan paste. Roast in the oven at 190°C (375°F) for 30 minutes. 2. Finely chop the beef and transfer it to a bowl. 3. Add chopped shallots, gherkins, capers, mustard, egg yolks, roasted marrow, salt, and pepper. 4. Mix well until smooth and evenly combined. 5. Place the tartare back onto the roasted bones and top with grated Parmesan. 6. Optionally, microwave for 30 seconds before serving to warm slightly. ⸻ ✨ Why You’ll Love It: ✅ Show-stopping plating to impress any guest ✅ A perfect pairing of warm tartare and cool citrus sorbet ✅ Simple to recreate, yet looks like a Michelin-level dish ✅ Combines taste, aesthetics, and creativity This recipe has become one of my personal favorites — it’s unexpected, elegant, and unforgettable. If you love filling your home with not only beautiful scents but also memorable experiences, this dish will absolutely enchant your guests. Give it a try and elevate your dinner night to something truly magical. #byvelcheva

🎥 I absolutely love unusual and original recipes — the kind that truly surprise your guests and capture their attention. This is one of my all-time favorites. 🦞✨ I believe food should do more than just feed — it should impress, spark curiosity, and start conversations. And this lobster dish does just that. With a presentation you’d never expect — and a preparation that’s surprisingly doable at home — it’s the kind of recipe that makes people say, “Wait… you made that?!” And yes, you can easily substitute the lobster with shrimp or even fish — the magic is in the details. ⸻ 📝 Full Recipe: For the lattice: • 335 g flour • 225 g butter • 130 g cold water • A pinch of salt • 12 g sugar • 1 egg (for brushing) For the broth: • 1 lobster • Olive oil • White onion • Garlic • Celery • Carrot • Tomato paste • White wine • Broth or stock For the lobster tail: • Lobster tail • Olive oil • Butter • Lemon zest • Salt • Green onion (for serving) • Red caviar ⸻ 👨‍🍳 Instructions: 1️⃣ Prepare the lobster: Remove the tail and set it aside. Sauté the remaining parts in olive oil with chopped onion, celery, carrot, and garlic. Add tomato paste, white wine, and broth. Simmer until rich and aromatic. 2️⃣ Remove the meat from the shells and blend the broth until smooth. Strain if needed. 3️⃣ Skewer the tail on metal sticks to prevent curling, drizzle with olive oil and lemon zest, top with butter. Bake at 190°C (375°F) for 20 minutes. 4️⃣ For the lattice dough, mix flour, butter, water, salt, and sugar. Chill the dough, then roll it between two sheets of parchment. Chill again. 5️⃣ Invert heat-safe bowls and wrap with parchment paper. Cut the dough into a lattice using a pastry cutter and shape over the bowls. Brush with egg and bake at 205°C (400°F) for 20 minutes. 6️⃣ Final plating: Place the lobster tail on a plate, pour over the broth, top with red caviar and chopped green onion, and crown with the golden lattice. ⸻ ✨ That’s it! This isn’t just food — it’s a moment. A little culinary theater on your table. Save this post, because the final result will surprise you — and so will how simple it is to recreate. #lobsterrecipe #gourmetathome #unusualrecipes #dinnerpartyideas #homechef #platingideas #seafoodrecipes #finediningathome #cookingmagic #easygourmet #reelsfood #viralrecipes #byvelcheva #velcheva

🎥 Can snacks be healthy? Absolutely. 🥩🍏 No sugar, no MSG, no nonsense — just real flavor. Crispy chicken sticks. Sweet apple chips. 🍿 The perfect guilt-free snack for your next Netflix night — and yes, you can make it all at home. I love healthy food — but it has to be tasty, satisfying, and fun to eat. Here’s one of my favorite combos: protein-packed chicken snacks + naturally sweet apple chips. ⸻ 🍗 Chicken Snack Sticks: • Ground chicken • 2 eggs • Salt • Paprika • Chicken seasoning 🔪 Mix everything until smooth. Pipe into 10–12 cm sticks on parchment paper. Bake at 180°C (356°F) with convection for 50 minutes. ⸻ 🍏 Crispy Apple Chips: • 2 kg green apples • 2 egg whites • 2 g agar-agar 1️⃣ Slice apples, bake at 200°C (392°F) for 15 min 2️⃣ Blend until smooth, strain into a saucepan 3️⃣ Simmer for 1 hour on low heat 4️⃣ Add agar-agar and reduce the mixture 5️⃣ Whip egg whites to stiff peaks, whip apple mix separately 6️⃣ Fold whites into apple puree gently 7️⃣ Spread on a silicone mat, dry in the oven for 10 hours at 75°C (167°F) with convection 8️⃣ Break into chips — and enjoy the crunch! ⸻ 🎬 It’s not just a snack — it’s a smart, delicious, homemade alternative to processed food. ✔️ No sugar ✔️ No additives ✔️ No fake stuff ✔️ Just pure flavor & texture — and joy #healthysnacks #chickensticks #applechips #homemadesnacks #nosugar #noms #realfood #healthyeating #snackideas #reelsrecipe #homemadegoodness #proteinbites #guiltfreesnacking #easyrecipes #byvelcheva #velcheva #homecooking

🎉 For the FIRST TIME, I’m offering you something truly special… Who wants to join me on a yacht trip through Italy? 🛥️🇮🇹 📅 July 19–26, Dima and I are renting a yacht to explore the most breathtaking coastline in Italy — Amalfi and Positano 😍 And we have 3 available cabins for 6 of my followers! 📍We’ll meet in Naples — and of course, we’ll go have pizza like Julia Roberts in Eat Pray Love 🍕❤️ Then we’ll set sail on an unforgettable sea adventure 🌊 I’m craving that feeling again — the open sea, dreamy stops, golden tan, sunset skies, heartfelt talks, cozy little restaurants in new places… ⠀ And yes — you’ll return with not just memories, but gorgeous content and a blooming blog 😍 🌸 I’ll bring my signature risotto on board, along with warm conversations and lots of hugs 🫂 Here’s what’s included: • July 19–26 • Italy’s coastline • Only 6 people • Around 2500€ per person (includes yacht rental + accommodation; flights, fuel & restaurants are separate) ✍🏻 To apply, check out my stories. You know how some trips are quickly forgotten… And some — you remember forever. Because they mark the moment a new version of you began. ✨ That’s the kind of summer I want to give you. Are you coming with us? ❤️ #byvelcheva #velcheva

🎥 Cabbage-Themed 15th Birthday Party 🥬🎉 — A Fun & Unique Celebration Idea For our child’s 15th birthday, we wanted to create something special — a cabbage-themed party! 🥬 All the kids came dressed in green, the table was full of creative green decorations from @Simsim_Valencia and even the cake was made in the shape of a cabbage! 🎂 💡 According to the old legend, babies are found in cabbage or brought by storks. Well, our child was “found in cabbage” — that’s why we chose this fun theme. 🎈 ⸻ 🍽 Birthday Menu: 🥔 Potatoes: • Potatoes • Olive oil • Salt, spices • Grated cheese 🥪 Sandwiches: • Bread • Olive oil • Steaks (+ butter, rosemary) • Sauce (mayonnaise, roasted garlic) • Lettuce leaves • Cheddar cheese 🥗 Salad: • Iceberg lettuce • Dressing • Cherry tomatoes ⸻ Step-by-step recipe: 1️⃣ Cut the tops off the garlic, wrap in foil, and bake. 2️⃣ Slice the potatoes, drizzle with olive oil, bake for 20–25 min at 200°C (392°F). 3️⃣ Slice the bread, drizzle with oil, and bake until golden. 4️⃣ Vacuum seal the steaks with butter and rosemary, cook sous-vide, then grill. 5️⃣ Assemble the sandwiches: spread roasted garlic sauce on the bread, add lettuce, sliced steak, cheese (torch the cheese), top with another slice, and cut in half. 🎂 The kids loved it — the atmosphere, the food, and the surprise theme made this birthday truly unforgettable. 🎉 🎬 In my next Reels, I’ll show more details of the decoration and cooking process! #birthdayparty #cabbagetheme #birthdayideas #familycelebration #cookingreels #foodblog #creativeparty #birthday2025 #partydecor #kidspartyideas #cabbagecake #reelsrecipes #homecooking #uniqueideas #storytime #specialmoments #familylove #velcheva #byvelcheva

▎ Where did I learn to fillet fish? Lately, I've been getting asked about this more and more in the comments😅 And you know, every time I feel like responding: it’s the same place where I learned to shoot reels, create scents, and build a business - along the way. Once, I didn’t know which side to approach the knife from. Once, I couldn’t convey even 10% of what I felt inside to the screen. But now - almost every reel features some mysterious sea creature, and you even ask for filleting lessons😂 But the most important thing is: any endeavor isn’t about talent; it’s about the willingness to understand, try, be patient, make mistakes, and find your own rhythm. I just love to learn. Not from books, but from life, in motion, through travel, in the kitchen. In every skill, there’s a new facet of myself. And while for some it’s just fish, for me, it’s a way to become better than yesterday. And in the comments, feel free to share what skill you want to develop this summer☺️ Fish Roll Recipe Ingredients: • Flounder • Zucchini For the broth: • Flounder tails and scales • Olive oil • White onion • Leek • Hot water For the yellow cream: • Carrot • Saffron • Flounder fillet • 2 egg whites • Salt For the green oil: • Parsley • Sunflower oil For the white cream: • Parsnip • Water • Cream • Butter • Salt Additional ingredients: • Mushrooms • Butter • Salt • Green onion • Microgreens for garnish ▎Instructions: 1. Prepare the Fish: Clean the fish. Sauté the scales and tails in olive oil, add chopped onion, and then pour in hot water. 2. Make the Green Oil: Blend parsley and sunflower oil in a blender, then strain through a sieve. 3. Prepare the Yellow Cream: Peel and chop the carrot, then cook it in a saucepan until tender, adding saffron. After that, place the carrot and fish fillet in a blender, add egg whites and salt. Blend until smooth, then transfer to a piping bag. 4. Prepare the White Cream: Peel and chop the parsnip, cover with water, add cream, and cook until tender. Then blend with butter and salt until smooth, and transfer to a piping bag. 5. Assemble the Roll: Slice the zucchini and lay it on plastic wrap, overlapping slightly. Place the flounder fillet on top, followed by the yellow cream and another flounder fillet. Use the plastic wrap to roll it up tightly, poke holes with a toothpick, and steam the roll. 6. Strain the Fish Broth: After straining, transfer to a saucepan and reduce. Strain again into a sauceboat and add finely chopped onion. 7. Prepare the Mushrooms: Slice the mushrooms and sauté them in butter, adding salt to taste. 8. Plate the Dish: Slice the roll and place on a plate. Add white cream, mushrooms, and pour over fish sauce. Drizzle with green oil and garnish with microgreens. Enjoy your meal! #byvelcheva #FoodArt #DeliciousFood #CulinaryDelight #Recipe #Cooking

I LOVE THE CUISINES OF THE WORLD At home, I have already tried dozens of soup recipes from different countries: French onion soup, cioppino, Irish soda bread soup, bouillabaisse, gazpacho, Japanese kanto jiru soup, chowder... I really enjoy immersing myself in the culture of different countries through their culinary traditions 🥰 Today I made borscht, which I served with sturgeon, croutons, and black caviar thanks It turned out very delicious! Do you know what borscht is? Have you tried it? 😊. Ingredients: • Sturgeon • Rosemary • Butter For the sauce: • Olive oil • Onion • Garlic • Carrot • Beetroot • Potato • Canned tomatoes • Cabbage • Salt • Broth • Yogurt Additionally: • Cherry tomatoes on the vine • Green onions • Brioche • Butter • Microgreens • Black caviar Cooking Instructions: 1. Clean the sturgeon and prepare the pieces. 2. In olive oil, sauté the chopped onion, garlic, carrot, and beetroot. Add the canned tomatoes, diced potato, and cabbage. Season with salt and add the broth. Cook until done. 3. After cooking, transfer the vegetables to a blender and blend until creamy. 4. Roast the cherry tomatoes and green onions in the oven with olive oil. 5. Cut the brioche into slices and toast until golden brown in butter. 6. Sauté the sturgeon in olive oil with rosemary, then add butter. 7. Assemble the dish: on a plate, arrange the roasted cherry tomatoes (lightly char them with a torch), green onions, sturgeon, and brioche. Top the brioche with black caviar and garnish the sturgeon with microgreens, then pour over the sauce. Enjoy your meal! #byvelcheva #FoodArt #CulinaryDelight #DeliciousFood #Recipe

Ingredients: For the starfruit: • Starfruit • Butter • Cayenne pepper • Sugar For the avocado sandwich: • Avocado • Shrimp • Rice • Sunflower oil • Lemon zest • Lime zest • Green onion • Lime juice • Olive oil • Salt Additional: • Red caviar • Microgreens Instructions: 1. Peel and slice the starfruit. Sauté it in olive oil with cayenne pepper, then add sugar. 2. Cook the rice. After cooking, spread it on a baking sheet and dry it in the oven at 80°C (176°F) for 2.5 hours. 3. Remove the rice from the oven and quickly fry it in sunflower oil for a few seconds. 4. Peel and chop the shrimp, then transfer them to a bowl. Add lime and lemon zest, lime juice, green onion, salt, olive oil, and crispy rice. Mix well. 5. Peel and slice the avocado. Grease parchment paper with olive oil and place two avocado halves cut side up on it. Sprinkle with salt and brush with olive oil. 6. Place the filling on one half of the avocado and close it with the other half. Carefully lift the avocado off the parchment paper onto a plate. Top with red caviar, microgreens, and a bit of rice along with the starfruit. Enjoy your meal! #Cooking #HealthyEating #FoodArt #delicious #byvelcheva

Ingredients: For the buns: • 8 pieces of activated charcoal • 185 g of flour + flour for dusting • 2 g of baking powder • Salt • 30 ml of olive oil + oil for greasing • 120 ml of hot water For the filling: • Tuna • Chopped shallot • Lime juice • Hot sauce • Soy sauce • Sesame oil • Lime zest For the cream: • Avocado • Cream cheese Additional: • Caviar • Microgreens • Radish Cooking: Crush the charcoal. Sift the flour and add all the dry ingredients to a mixing bowl, mixing until the flour mixture turns gray. Make a well in the center of the flour and add the oil and hot water. Start mixing with a spatula until a ball of dough forms, then remove the dough from the bowl, dust with flour, roll it into a ball, and place it in a bowl, greasing it with olive oil. Roll out the dough to a thickness of about 2 mm and cut circles using pastry rings. Place a circle of dough on top of the cannelloni, thread the cannelloni onto a skewer, and secure with pastry rings. Bake for 10 minutes at 160°C. Cut the tuna into pieces, transfer it to a bowl, add all the filling ingredients to the tuna, and mix until homogeneous. Blend the avocado with the cream cheese in a blender until creamy. Fill the buns with cream, then add the tuna, and garnish with microgreens, radish, and caviar. Enjoy your meal! #Cooking #Recipe #Gourmet #HealthyEating #FoodArt #CulinaryDelight #TunaBuns #ActivatedCharcoal #DeliciousFood MY EXPERIENCE AT A MICHELIN⭐️ RESTAURANT Today I’m back home, but just a couple of days ago I was in Champagne – a magical place that looks like it’s straight out of a painting, where my friends and I visited a Michelin-starred restaurant. The most important thing I want to note is that these kinds of places are often about a certain gastronomic experience. But unlike locations with molecular cuisine, it’s not some kind of interactive experience; rather, it’s more of a flavor journey 🤌🏻 The presentation, the ingredients, and, of course, the attention to detail – everything is crafted by hand. You can feel the textures, aromas, and notes. This approach and the ability to find unconventional combinations that amaze the imagination are what earn those coveted stars. You often write to me about how I cook Michelin-worthy dishes, and it makes me very happy 🥺 Who knows, maybe one day I’ll get my own star 🤓 Share with me the restaurants where you had the most pleasure from the cuisine? 🤤

How our trip to Champagne went😍 We gained immense inspiration and a wealth of impressions! And you know what amazed us the most during the production and tasting? Here, no one is in a hurry. The drink made from grapes is not rushed — it is savored slowly, as this is the only way to reveal its flavor and depth🙏🏻 First, the top notes, then the heart, and finally — the base. If you drink quickly, you won't experience any of this! My husband and I looked at those oak barrels, at the grapes that are still ripening under the sun, and I caught myself thinking that a good glass of red or white is like a good fragrance✨#travel #france🇫🇷

Ingredients: Navajas Salt Water Olive oil Garlic Chili pepper Parsley White wine Gremolata Green oil Lemon zest Lemon juice Cooking: 1. Soak the navajas in salted water for 1 hour. 2. In olive oil, sauté the chopped garlic, chili pepper, and parsley stems, then add the navajas and sauté them. After that, pour in the wine and let it evaporate. 3. Serve the navajas with gremolata and green oil. Enjoy your meal! TRAVEL - MY WAY OF LEARNING I always choose my trips with a specific logic. Firstly, I very rarely go to the same country twice. The exception is the annual meetings with my team in Turkey❤️ Secondly, I am not a tourist; I am a traveler. Of course, I try to visit the most famous attractions, but I never limit myself to that. I am not afraid of living in a tent or lacking amenities if that is part of the "essence" of the country. Moreover, in each location, I always learn something new. Not just general facts about the place, but I try to immerse myself in the culture, peek into the homes of locals, and meet real local masters and artisans🤌🏻 Champagne is an amazing place! And not just because we are constantly here with glasses in hand😂 I sincerely recommend adding this location to your wish list and visiting the local wineries. It really helps to develop your palate, broaden your horizons, and feel like a true sommelier✨ Would you like to come here? #navajas #recipe #cooking #seafood #gremolata #oliveoil #delicious #foodie #yum

Ingredients: For the salad: • Zucchini • Sun-dried tomatoes • Black garlic • Lemon zest • Lemon juice • Cooked chickpeas • Parsley • Cheese (like feta) For the celery root "steaks": • Celery root • Anise • Cinnamon • Soy sauce • Celery stalks and leaves For the sauce: • Shallot onion • Garlic • Olive oil • Thyme • Chili flakes • Paprika • Salt, 1 tsp • Sugar, 4 tbsp • Water, 3 tbsp • Red wine, 2 cups Preparation: Peel the celery root and immerse it in boiling water, adding anise, cinnamon, soy sauce, and celery leaves. Bring to a boil and cook for 20 minutes. In olive oil, sauté chopped shallot and garlic, then add all spices, salt, sugar, water, and wine. Transfer the celery root to a baking sheet and pour the sauce over it. Bake for 30 minutes at 220°C (428°F), basting the celery root with the sauce every 10 minutes until caramelized. For the salad, slice the zucchini into thin strips. In a bowl, prepare the dressing: chop the sun-dried tomatoes, grate the garlic and lemon zest, add lemon juice, salt, and olive oil, then mix in the chickpeas and chopped parsley. Finally, add the zucchini and mix well. Remove the celery root from the oven, cut it into "steaks," and brush with the leftover sauce from the baking sheet. Serve the celery root "steaks" with salad + cheese. Enjoy your meal! #byvelcheva #vegan #gourmetathome #homechef