Andalusian Polea Porridge with Roasted Celery Root
Imagine yourself poor ans starving, making the best with what you have to feed your family. This is exactly how the Andalusian Polea Porridge was created, a common dish consumed during the Spanish Civil War.
Peel and cube the celery root. On a lined baking sheet, toss the celery root with oil and maple syrup. Roast in the oven at 375 F until very golden and tender, about 30 to 45 minutes.
Heat the milk in a saucepan on low-medium heat. Dilute the flour with some water to form a uniform paste and mix in vigorously to the milk. Add the lemon peel, the cinnamon and a touch of salt. Bring slowly to a gentle boil, stirring constantly with a wooden spoon, to prevent lumps from forming.
Once the mixture has thickened a bit, remove it from the heat and stir in the honey. Transfer to a shallow serving dish and leave to cool, the porridge will thicken. Top with the roasted celery root and sprinkle with honey and cinnamon.