Mushroom and Celeriac Wellington

I wrote this recipe as a veggie centrepiece that’s perfect for Christmas Day, Sunday lunch or NYE! The celeriac gives it a really interesting flavour and the creme fraiche makes it lovely and creamy. There is a video of the recipe here

INGREDIENTS

1tbsp olive oil

1 medium celeriac

25g butter

1 onion, halved lengthways and finely chopped  

2 garlic cloves, crushed

6 sprigs thyme, leaves picked

250g chestnut mushrooms

125ml white wine

150g crème fraiche

1tsp Dijon mustard

150g baby spinach

320g ready-rolled puff pastry

1 egg, beaten, to glaze

1 Heat the oven or your airfryer to 180°C fan. Peel the celeriac and cut into 1cm pieces, then toss with the oil and some seasoning. Transfer to a tray and roast in the oven for 30min or the basket of the airfryer for 20min.

2 In a large pan, melt the butter over low heat. Fry the onion for 10min until soft. Stir through the garlic and thyme. Turn up the heat and add the mushrooms. Fry for 5min, or until the liquid from the mushrooms has all evaporated and they are tender.

3 Add the wine, bubble until reduced, then add the crème fraiche, mustard and mix to combine. Add the spinach and cook until just wilted.

4 Once the celeriac is cooked, add to the same pan and combine. Set aside to cool.

5 Once cooled, unroll the pastry. Spoon the filling down the middle. Fold the pastry over the filling, then roll so the seam is underneath.

6 Brush with the egg, then bake for 30min or until the pastry is puffed and golden.