Elevate your festive table with this show-stopping roasted celeriac atop velvety pumpkin purée. A hearty vegan main course ideal for Christmas dinner, finished with savory mushrooms, Pulled Oats® and fresh alfalfa for ultimate flavor and presentation.
Ingredients
For 2-3 servings
- 1 celeriac
- 1 pack of Pulled Oats® Natural
- 2 bay leaves
- 2 tbsp olive oil
- ½ tsp thyme
- ½ tsp rosemary
- 600g pumpkin
- 100 ml vegetable cream alternative
- 300g mixed mushrooms
- 20g alfalfa (or cress)
- salt and pepper
- 70g vegetable butter alternative
Preparation
- Preheat the oven to 200°C.
- Trim the rooty bottom of the celeriac and peel the outer layer.
- rub the celeriac with 2 tbsp olive oil, sprinkle with salt, place bay leaves on top, and wrap in aluminum foil. Bake for about 2 hours, or until completely tender.
- 1.5 hours into baking, peel and cube the pumpkin. Boil until soft, then mash into a smooth purée. Season with salt, pepper, and stir in the vegetable cream alternative.
- Slice the mushrooms. Heat a portion of the vegetable butter alternative in a pan and sauté the mushrooms with thyme and rosemary. Season with salt and pepper, then remove from the pan.
- Heat more butter alternative in the pan and fry the Pulled Oats® until crispy. Add back the mushrooms. Melt the remaining butter for drizzling later.
- Spoon the pumpkin purée onto plates.
- Remove the celeriac from the oven and cut a small notch in the flat base for stability. Top the celeriac with the mushroom and Pulled Oats® mixture, adding some to the purée.
- Garnish with alfalfa and drizzle with melted butter.
Recipe and image: Gold & Green
