Did you know?
Beetroot is available in several colour varieties. Look out for the pink and white striped chioggia for a striking salad addition.
Spiced Celeriac with Beetroot, Chestnuts and Cranberry Gravy
Main Courses
Dairy-free
Vegan
Vegetarian
This tasty dish would make an ideal veggie or vegan main for Christmas. Bulk it out with roast potatoes and spiced red cabbage on the side.
10 Servings
Ingredients
2 celeriacs
100ml olive oil
20g Bisto Vegetable Bouillon
1 tsp caraway seeds
100g raw grated beetroot
2 tsp coriander seeds
1 beetroot, peeled and cut in half, then wedges
1 tbsp olive oil
3 shallots, peeled and finely sliced
2 garlic cloves
300g spinach, washed
100g cooked chestnuts, chopped
300ml water
13g Bisto Reduced Salt Gravy Granules
50g cranberry sauce
Method
- Peel the celeriac. Cut each one into 5 steaks.
- Blend the olive oil with the Bisto Vegetable Bouillon, caraway seeds, and coriander seeds. Toss the celeriac steaks in this mixture and roast in the oven for 30 mins at 170C.
- Add the chopped beetroot and Chantenay carrots and roast for a further 25-35 mins until all the vegetables are tender.
- Heat the oil for the spinach, add the shallots, and sweat for 5 mins. Now add the garlic, spinach, and chestnuts, and stir until the spinach is wilted.
-
Bring the water to the boil and whisk in the Bisto Reduced Salt Gravy Granules. Then add the cranberry sauce and
stir to disperse. - Plate the celeriac steak on a bed of spinach, and top with roasted carrot and beetroot. Drizzle with cranberry gravy and serve.
