30 mins to prepare and 2 hours to cook, plus cooling
201 calories / serving
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
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.