This recipe is adapted from my book, Vegetable Stock: A New Way to Cook Vegetables, the first book to introduce veggie stock to the U.S. market.
You will need two large vegetables (tomatoes and celery) and two garlic cloves, one to season the stock and the other to cook the vegetables.
Cut your tomatoes and celeriac into small cubes, and peel the celery.
Cut your tomatoes into slices, and slice your garlic cloves into 1/4-inch-thick slices.
Mix together the two ingredients and mix well.
Heat a large skillet over medium-high heat.
Add the vegetables, tomatoes, and garlic, and stir-fry for about 2 minutes, until softened.
Drain and set aside.
Heat a large pan over medium heat.
Cook the stock until thick and creamy, about 5 minutes.
Turn the heat down to medium and add the celerikas and the vegetable stock, stirring constantly.
Stir-frying for another minute, add the remaining vegetables and celera and stir to coat.
Cover and cook for about 10 minutes.
Serve with your favorite vegetable soup or broth.