With the holidays coming up everyone is looking for vegan alternatives and this is my submission. This is a good vegan alternative to the traditional roast meats, its comfort food at its best. Celeriac, also known as celery root, is a root vegetable with a subtle nutty flavour. I’ve seen several recipes where the celeriac is hollowed out and stuffed but I think that’s wasteful with a lot of the root being discarded and will take longer than roasting in pieces. The sage dressing is classic with white bread, walnuts, sage and thyme. All this dish is missing is some mushroom gravy or cranberry sauce.
Roast Celeriac with Vegan Sage & Walnut Dressing
- 1 medium celeriac peeled and diced
- 2 tablespoons olive oil
- salt and pepper to taste
Sage and walnut dressing
- 1 loaf white bread roughly diced
- 4 tablespoons vegan butter
- 2 medium brown onions
- 4 cloves garlic finely chopped
- 4 celery stalks finely chopped
- ¼ cup fresh sage leaves chopped
- 4 sprigs thyme
- 3 tablespoons almond milk
- 2 cups vegetable stock
- ¼ cup chopped walnuts
- 1 ½ teaspoons salt
- ½ teaspoon cracked pepper
- Start with the dressing. Preheat oven to 180°C. spread the bread over an oven tray and bake for 15 minutes then stir and bake for a further 15 minutes. Set aside.
- Increase oven temperature to 200°C. heat the butter in a skillet over medium heat. Once melted, add the onion, garlic and celery then saute for 10 minutes or until softened. Add the fresh herbs and saute a further 2 minutes.
- Turn off the heat then stir in the bread. Pour over the almond milk and stock then mix through walnuts, salt and pepper.
- Transfer to a baking dish and cover with foil. Roast for 20 minutes then remove foil and bake for a further 15 minutes.
- While the dressing is roasting, prepare the roasted celeriac by tossing the chopped pieces in the olive oil then transfer to a lined baking tray and season with salt and pepper. Roast in the oven with the dressing for 20-25 minutes or until browned and tender. Serve with green beans and mushroom gravy.