Baked Celeriac with Spiced Quinoa, Kale & Hazelnuts

Name: Baked Celeriac with Spiced Quinoa, Kale & Hazelnuts
Prep time: 60 min
Cook time: 60 min
Yield: 2
Cuisine: British
Ingredients: 1 large celeriac; 2 tbsp Dijon mustard; salt and pepper; 1 orange; 150g quinoa; 1 pinch of saffron (optional); 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp cardamom pods; ½ cinnamon stick; 1 head of black kale; 25g dried cranberries, roughly chopped; olive oil; small handful of parsley, finely chopped; 40g toasted hazelnuts, roughly chopped

Serves: 2

Ready in: 60 mins +

Vegan Friendly

You can roast a celeriac in chunks, but it can go a bit mushy. Baking it whole takes a bit longer, but the flesh stays firm as the heat and salt draw away moisture. Cut into steak-like pieces, it makes for a toothsome centrepiece. Although this dish seems complete, it is perfect as part of a veggie or vegan Christmas dinner with all the trimmings – the quinoa will cope with a good vegan gravy, too.

Baked Celeriac with Spiced Quinoa, Kale & Hazelnuts Recipe: Veggie

Ingredients
Method

Ingredients:

1 large celeriac
2 tbsp Dijon mustard
salt and pepper
1 orange
150g quinoa
1 pinch of saffron (optional)
1 tsp ground cumin
1 tsp ground coriander
1 tsp cardamom pods
½ cinnamon stick
1 head of black kale
25g dried cranberries, roughly chopped
olive oil
small handful of parsley, finely chopped
40g toasted hazelnuts, roughly chopped

method:

Preheat your oven to 150C/300F/Gas 2. Wash the celeriac and rub the outside with mustard. Season it very generously with salt – the mustard allows the salt to stick to the celeriac. Place it in the oven and bake gently for 2-3 hours, or until completely soft in the centre. Leave to cool for 20 mins.
Put a kettle on to boil. Use a peeler to remove four long strips of zest from the orange. Put a saucepan on a medium heat. Add the quinoa, spices and orange zest. Dry fry in the pan for about two mins, until smelling fragrant.
Tip in 400ml of boiling water, season well with salt and pepper, and bring to a gentle simmer. Cook for 12 mins, until the grains are tender and all the liquid is absorbed.
While the quinoa is cooking, strip the kale leaves away from the stalks and tear them into bite-size pieces. Cook them in a saucepan with a dash of water and a pinch of salt for 3-4 minutes, until wilted. Add a dash more water if they look like they're drying out and catching in the pan.
When the quinoa is ready, stir in the kale, cranberries and a tablespoon of olive oil. Taste and adjust the seasoning with more salt, pepper and a squeeze or two of orange juice. Cover and leave to rest while you finish the celeriac.
Cut the skin away from the celeriac, then cut it into 2cm thick slices. Heat two tablespoons of oil in a frying pan and cook the slices until golden brown; about 3-4 minutes a side.
Pile the warm quinoa onto a serving plate and lay the celeriac slices on top. Scatter over the parsley and hazelnuts to garnish.

Print Recipe www.riverford.co.uk/