This baked celeriac with creamy pumpkin puree is a delicious vegan main course, perfect for Christmas dinner! It is a real festive addition to a beautifully set table. The topping of mushrooms, Pulled Oats and alfalfa makes it complete.
Ingredients
For 2-3 people
- 1 celeriac
- 1 pack of Pulled Oats® Natural
- 2 bay leaves
- 2 tbsp olive oil
- ½ tsp thyme
- ½ tsp rosemary
- 600 gr pumpkin
- 100 ml vegetable alternative to cream
- 300 gr mixed mushrooms
- 20 gr alfalfa (or cress)
- salt and pepper
- 70 gr vegetable alternative to butter
Preparation
- Heat the oven to 200 degrees.
- Cut off the rooty bottom of the celeriac and peel the outer layer.
- Rub the celeriac with about 2 tablespoons of olive oil and sprinkle a little salt over it. Place the bay leaves on the celeriac and wrap with aluminum foil. Bake the celeriac in the oven for about 2 hours or until it is completely soft.
- Start 1.5 hours after the celeriac has gone into the oven with the rest of the dish. Peel the pumpkin and cut into cubes. Boil the pumpkin and mash it to a smooth puree. Season with salt and pepper and add the cream.
- Cut the mushrooms into slices. Heat a butter and fry the mushrooms with the thyme and rosemary. Season with salt and pepper. Remove from the pan.
- Reheat a little butter in the pan and fry the Pulled Oats until slightly crispy. Then add the mushrooms. Melt the remaining butter, you can use this over the celeriac later.
- Distribute the pumpkin puree on the plate.
- Remove the celeriac from the oven, cut a small notch in the flat part. Spread the mushrooms and Pulled Oats over the celeriac and a little over the pumpkin puree.
- Finish with alfalfa and a little melted butter.
Recipe and image:Gold &Green
