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Stuffed celeriac with parsnip cream recipe

Stuffed celeriac with parsnip cream recipe

18 ratings

No matter who's coming for Christmas, everyone will love this stuffed celeriac main which has real wow factor but just happens to be vegan, gluten-free and dairy-free. Filled with cranberry-jewelled quinoa and served with a rich, nutty parsnip cream, this is a healthy, showstopper main that everyone can enjoy. See method

  • Serves 8
  • 30 mins to prepare and 2 hours to cook, plus cooling
  • 201 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free

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

Each serving contains

  • Energy

    835kj
    201kcal     10%

  • Fat

    11g 16%

  • Saturates

    2g 8%

  • Sugars

    8g 8%

  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 19.7g Protein 6.1g Fibre 4.6g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Wrap the celeriac in a large piece of foil and place in a roasting tin. Roast in the oven for 1 hr.
  2. Meanwhile, bring a pan of water to the boil. Add the sweet potato, cover and cook for 8-10 mins until tender. Drain.
  3. Heat ½ tbsp olive oil in a frying pan. Fry half the onion with the cumin seeds and garlic for 5 mins, then add the nuts and cook, stirring, for 2-3 mins until toasted and golden. Add the sweet potato, quinoa, cranberries and spinach; season and mix well.
  4. Remove the celeriac from the oven, unwrap and allow to cool for 10 mins. Score an 8cm-wide circle in the top of the celeriac and, using a spoon, scoop out the middle. Score again and scoop, repeating until roughly 1cm from the bottom. Chop the scooped celeriac and stir into the grains mixture.
  5. Return the hollowed-out celariac to the foil in the roasting tin and spoon the grains mixture into it, piling any extra on top and around the sides. Drizzle over 1 tbsp olive oil, enclose in the foil and roast for 1 hr (opening the foil for the last 10 mins of cooking) or until the celeriac is tender.
  6. Meanwhile, heat the remaining olive oil in a pan and fry the other half of the onion with the parsnips for 4 mins. Add the almond milk and 200ml water, bring to a simmer, cover, and cook for 10-12 mins until the parsnips are soft. Using a hand blender, blend the parsnip mixture. Season to taste and stir in the chives and nutmeg.
  7. Serve the celeriac, with the parsnip cream, steamed kale and vegan gravy (below), plus a few sprigs of thyme on top, if you like.

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