Korean Airfried Celeriac with Cottage Cheese Kale Puree
- 200g Kale, chopped and steamed
- ½ Celeriac, peeled and cooked in salted water till tender
- 300g Fat-Free Cottage Cheese
- 1-2 tablespoons Gochujang (Korean chili paste)
- 1 tablespoon Honey
- 25 ml Olive oil
- 2 cloves Garlic
Salt, Black pepper to season