Whole Stuffed Celeriac

The earthiness of the mushrooms combined with the truffle oil makes this a perfect vegan showstopper. Meat eaters and vegetarians are sure to love it, too.

Originally for Good Housekeeping Dec 2020, Alex Luck Photography, Food Styling, Alice Shields

Hands-on time 30min, plus cooling. Cooking time about 21⁄4hr. Serves 6

20g dried wild mushrooms

1 large celeriac, about 1kg, see GH Tip

2tbsp olive oil

1 echalion shallot, finely sliced

2 garlic cloves, crushed

100g chestnut mushrooms, sliced

150ml vegan white wine

2 tarragon stalks, leaves picked and roughly chopped

250ml dairy-free cream alternative, we used Oatly

100g baby spinach

1tbsp truffle oil (optional)

25g cooked chestnuts, roughly chopped

15g pine nuts, toasted and roughly chopped

250g pouch cooked mixed grains, we used Merchant Gourmet

Pomegranate seeds, to garnish

1 Preheat oven to 200°C (180°C fan) mark 6. Put dried mushrooms in a heatproof bowl; cover with just-boiled water and soak for 20min.

2 Scrub celeriac clean under cold running water; pat dry with kitchen paper. Put in the centre of a large sheet of foil, rub all over with 1tbsp oil and season. Wrap in the foil, place in a medium roasting tin and cook for 2hr, or until tender, unwrapping the foil for the final 45min to allow the sides to become golden.

3 Meanwhile, make the filling. Heat remaining oil in a large, deep frying pan over low heat and cook shallot for 5min, stirring occasionally, until softened. Add garlic and cook for 2min.

4 Increase heat to high, add chestnut mushrooms and fry, stirring occasionally, until tender. Add wine and bubble until reduced by 1⁄2. Drain and roughly chop soaked mushrooms, then add to pan with the tarragon, cream alternative, spinach (in batches if needed) and truffle oil, if using. Stir to wilt spinach, then remove from heat and mix in the chestnuts, pine nuts, mixed grains and plenty of seasoning.

5 Remove celeriac from oven, transfer to a chopping board (discarding foil) and leave to cool for 10min, or until cool enough to handle. Cut off and discard the top 1-1.5cm of the celeriac, then use a spoon to scoop out the flesh, leaving a 1cm border and being careful not to break through the skin. Roughly chop the scooped-out celeriac and add to the mushroom mixture.

6 Return the hollowed-out celeriac to the roasting tin or a medium ovenproof serving dish. Fill with the mushroom mixture, spooning any extra around the sides. Cover the dish with foil and return to oven for 10-15min, or until piping hot. Sprinkle over pomegranate seeds to serve.

PER SERVING 281cals, 7g protein, 14g fat (2g saturates), 22g carbs (6g total sugars), 11g fibre

GET AHEAD Prepare step 2 one day ahead. Cool, wrap and chill. Complete recipe to serve, allowing 40min in step 6.