VEGETARIAN CHRISTMAS FEAST

Bay baked celeriac, Jerusalem artichoke puree, cashew stuffing crumble

Feeds 4-6

Preparation Time – 15 minutes

Cooking Time – 45 minutes

Ingredients – 

1 medium sized celeriac – cut into 2cm deep steaks (skin left on but washed)

1 bundle of bay leaves – around x20 in total

10 baby shallots, peeled, left whole

several generous glugs of rapeseed oil

generous sprinkle of sea salt flakes and freshly ground black pepper

600g Jerusalem artichokes – thoroughly cleaned – roughly chopped

drizzle of rapeseed oil

generous sprinkle of sea salt flakes and freshly ground black pepper

glug of cream

Cashew stuffing crumble –

1 white onion- finely diced 

glug of oil

70g cashews – roughly chopped

150g fresh breadcrumbs

100g cooked chestnuts

handful of fresh sage leaves – roughly chopped

small handful of oregano leaves – roughly chopped

generous sprinkle of sea salt flakes and freshly ground black pepper

1 free range egg

cranberry sauce-

200g cranberries

70g muscovado sugar

70ml good quality orange juice

2 sprigs of thyme – leaves removed and chopped

5 fresh figs- quartered

Instructions – 

Place celeriac and shallots on a baking tray with a generous drizzle of oil and seasoning, roast for 20 minutes then place three bay leaves on each celeriac steak and roast for another 20 minutes or until golden.

Roast the Jerusalem artichokes for around 25-30 minutes then blitz with cream until you have a smooth, creamy puree.

For the stuffing cook the onions over a medium heat until soft and sticky then allow to cool. Combine all remaining ingredients, add in the onions and roughly mix then bake for 15-20 minutes in a baking dish until golden on the top and ready to serve alongside the celeriac steaks.

Combine the cranberry sauce ingredients and allow to cook for around 15-20 minutes then allow to cool and thicken up. 

Prepare the fresh figs and serve alongside the celeriac steaks. 

Serve the celeriac steak with a generous spoonful of artichoke puree, a fresh fig and a slice of cashew crumble stuffing plus a helping of cranberry sauce.