This French-inspired vegan recipe is a stunning alternative Christmas main. 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.
- 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.
- For the stock, place all the ingredients in a large pan and cover with 1.25 litres (2pt) of water. Bring to the boil and simmer for 20 mins. Remove from the heat and strain into a jug.
- For the mushrooms, heat the oil in a frying pan over a medium heat. Add thegarlicand 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.
- 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 (17fl oz) stock (leftover stock can be poured in an ice tray, frozen and used as vegetable stock cubes.)
- 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.
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