I recently saw this French-inspired vegan/vegetarian recipe and although it was shown as a stunning alternative Christmas main, I think it’s a dish that could be enjoyed before then! Read on and see what you think …
Celeriac takes centre stage here, its nutty, earthy flavour seeping out as it absorbs the stock. Meaty mushrooms and cooked chestnuts combine to give this dish a warm, festive feel.
Ingredients
For the onions
2 tbsp olive oil
3 onions, sliced
5 sprigs of thyme, leaves picked
For the stock
2 carrots, roughly chopped
1 fennel, roughly chopped
1 stick celery, roughly chopped
1 onion, quartered
1 bay leaf
small bunch parsley, stalks only
6 peppercorns
For the mushrooms
2 garlic cloves, roughly chopped
750g mushrooms (wild, chestnut, Portobello), sliced
1 celeriac, approximately 1kg
1 garlic clove
80g cooked chestnuts, roughly chopped
Method
1. For the onions, heat the oil in a frying pan over a low heat. Add the onions, thyme leaves and a pinch of salt. Cook over a low heat for 25 mins until lightly golden. Stir frequently and add a splash of water if the pan begins to dry out.
2. For the stock, place all the ingredients in a large pan and cover with 1.25 litres of water. Bring to the boil and simmer for 20 mins. Remove from the heat and strain into a jug.
3. For the mushrooms, heat the oil in a frying pan over a medium heat. Add the garlic and cook for 30 secs until just golden at the edges. Add the mushrooms and cook, stirring frequently, for 12-15 mins until all their water has evaporated.
4. Preheat the oven to gas 5, 190°C, fan 170°C. Peel and quarter the celeriac. Slice the quarters as finely as possible. Cut the garlic clove in half along its length and rub a 32cm x 24cm (12 1/2in x 9 1/2in) baking dish with the cut sides. Layer the base with a third of the celeriac, half of the mushrooms and half of the onions. Repeat, then top with a final layer of celeriac. Pour in 500ml stock (leftover stock can be poured in an ice tray, frozen and used as vegetable stock cubes.)
5. Cover the dish with foil and bake for 30 mins. Uncover, scatter with the chestnuts and bake for a further 25 mins until the celeriac is cooked through and golden on top. Spoon onto plates and serve with greens.
Each serving
Carbohydrate 21.7g Protein 6.9g Fat 9g Fibre 5.8gNotes :
i) This recipe calls for celeriac, but if you are lacking this ingredient, there is no need to worry as there are many substitutes to use instead of it.
Celeriac is also known as celery root or celery knob and it is a common ingredient in soups, stews, and even baked dishes as well as other culinary special dishes that you might want to experience in your kitchen.
It is a popular veggie used in Europe but also in other parts of the world. The best celeriac substitutes include parsley roots, potatoes, celery, carrots, butternut squash, and others that you will find in this guide ’14 Best Substitutes For Celeriac’ here
ii) The name of the dish Boulangère is said to derive from an old practice in French villages, where householders without their own ovens would take the prepared dish to the village bakery. After the baker had finished making his bread, the dish (traditionally made with potatoes) would cook slowly while the oven gradually died down.
~ enjoy your day ~
Dear reader, you will find a variety of articles and recipe ideas within this blog, and it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic (more about this here) and not sure how certain foods may affect your blood sugars, test is best, i.e. use a reliable meter. If you have any concerns about your health it is always advisable to consult your Doctor or health care team.
All the best Jan
