Whole Stuffed Celeriac

Name: Whole Stuffed Celeriac
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 serving(s)
Ingredients: 20 g dried wild mushrooms; 1 large celeriac, about 1kg, or 2 smaller; 2 tbsp. olive oil; 1 echalion shallots, finely sliced; 2 garlic cloves, crushed; 100 g chestnut mushrooms, finely sliced; 150 mL vegan white wine; 2 tarragon stalks, leaves picked and roughly chopped; 250 mL dairy-free cream alternative, we used Oatly; 100 g baby spinach; 1 tbsp. truffle oil (optional); 25 g cooked chestnuts, roughly chopped; 15 g pine nuts, toasted and roughly chopped; 250 g pouch cooked mixed grains, we used Merchant Gourmet,; 25 -40g pomegranate seeds

The earthiness of the mushrooms combined with the truffle oil makes this a perfect vegan showstopper for meat eaters and vegetarians, too.

By Georgie D'Arcy ColesPublished: 02 December 2020

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If you have vegans over this festive season then this celeriac stuffed with a mushroom, spinach and grain mix is the perfect centrepiece!

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Yields:

6 serving(s)

Prep Time:

30 mins

Cook Time:

2 hrs

Total Time:

2 hrs 30 mins

Cal/Serv:

281

Ingredients

20 g
dried wild mushrooms
1
large celeriac, about 1kg, or 2 smaller
2 Tbsp.
olive oil
1
echalion shallots, finely sliced
2
garlic cloves, crushed
100 g
chestnut mushrooms, finely sliced
150 ml
vegan white wine
2
tarragon stalks, leaves picked and roughly chopped
250 ml
dairy-free cream alternative, we used Oatly
100 g
baby spinach
1 Tbsp.
truffle oil (optional)
25 g
cooked chestnuts, roughly chopped
15 g
pine nuts, toasted and roughly chopped
250 g
pouch cooked mixed grains, we used Merchant Gourmet,
25
-40g pomegranate seeds

Directions

1. Step 1Preheat oven to 200°C (180°C fan) mark 6. Put dried mushrooms in a heatproof bowl and cover with just-boiled water. Soak for 20min.
2. Step 2Scrub celeriac clean under cold running water and pat dry with kitchen paper. Put in the centre of a large sheet of foil, rub all over with 1tbsp oil and season. Wrap in the foil, place in a medium roasting tin and cook for 1hr 45min, or until tender, unwrapping the foil for the final 45min to allow the sides to become golden.
3. Step 3Meanwhile, make the filling. Heat remaining oil in a large, deep frying pan over low heat and cook shallots for 10min, stirring occasionally, until softened. Add garlic and cook 2min.
4. Step 4Increase heat to high, add chestnut mushrooms and fry, stirring occasionally, until tender and there’s no moisture left in pan. Add wine and bubble until reduced by ½. Drain and roughly chop soaked mushrooms, then add to pan with the tarragon, cream alternative, spinach (in batches if needed) and truffle oil, if using. Stir to wilt spinach, then remove from heat and mix in the chestnuts, pine nuts, mixed grains and plenty of seasoning.
5. Step 5Remove celeriac from oven, transfer to a chopping board (discarding foil) and leave to cool for 10min, or until cool enough to handle. Cut off and discard the top 1-1.5cm of the celeriac, then use a spoon to scoop out the celeriac flesh, leaving a 1cm border and being careful not to break through the skin. Roughly chop the scooped-out celeriac and add to the mushroom mixture.
6. Step 6Return the hollowed-out celeriac to the roasting tin or a medium ovenproof serving dish and fill with the mushroom mixture, spooning any extra around the sides. Return to the oven for 10-15min, or until piping hot. Sprinkle over pomegranate seeds and serve.