Stuffed celeriac with parsnip cream recipe
- Serves 8
- 30 mins to prepare and 2 hours to cook, plus cooling
- 201 calories / serving
Ingredients
- 1 large celeriac, scrubbed
- 1 small sweet potato (roughly 120g), peeled and cut into 1cm cubes
- 2½ tbsp olive oil
- 1 onion, finely diced
- ½ tsp cumin seeds
- 1 garlic clove, finely diced
- 75g mixed nuts, roughly chopped
- ½ x 250g pack Merchant Gourmet red & white quinoa
- 10g dried cranberries
- 25g frozen cranberries
- 40g spinach leaves, roughly chopped
- kale, steamed, to serve
- thyme sprigs, to serve (optional)
For the parsnip cream
- 400g parsnips, peeled and roughly chopped
- 400ml almond milk
- 1 tbsp snipped chives
- pinch grated nutmeg
Directions
- Preheat the oven to 200°C, fan 180°C, gas 6. Wrap a wide piece of foil around the celeriac and set it in a roasting pan. Roast for 1 hour in the oven.
- In the meantime, bring a pot of water to a boil. Cover and cook for 8-10 minutes, or until the sweet potato is cooked. Drain.
- Heat ½ tbsp olive oil in a frying pan. Simmer for 5 minutes with half of the onion, cumin seeds, and garlic, then add the nuts and cook for 2-3 minutes, turning constantly, until toasted and golden. Season with salt and pepper and stir in the sweet potato, quinoa, cranberries, and spinach.
- Remove the celeriac from the oven, unwrap it, and set aside for 10 minutes to cool. Cut an 8cm-wide circle in the top of the celeriac and scoop out the center with a spoon. Score and scoop again till you're about 1cm from the bottom. Chop the celeriac that was scooped and add it to the grains mixture.
- Return the celariac to the roasting tin's foil and spoon the grains mixture into it, stacking any excess on top and around the sides. Drizzle 1 tbsp olive oil over the celeriac, wrap in foil, and roast for 1 hour (opening the foil for the last 10 minutes of roasting) or until cooked.
- Meanwhile, in a separate pan, heat the remaining olive oil and sauté the other half of the onion with the parsnips for 4 minutes. Bring to a simmer with the almond milk and 200ml water, cover, and cook for 10-12 minutes, or until the parsnips are tender. Blend the parsnip mixture with a hand blender. Season with salt and pepper, then add the chives and nutmeg.
- Serve the celeriac with the parsnip cream, cooked kale, and vegan gravy (recipe follows), as well as a few thyme sprigs on top if desired.