Roast celeriac and chestnuts in butternut and apple sauce.

It’s blustery outside today, and the wind is icy cold, the sort of weather that calls for warming food with lots of flavour.

I bought a celeriac the other day, with vague ideas about what to do with it (not soup, honest…), but really roasting was the only thing that would do today.

So I roasted vegetables with celery seed, to echo the celeriac flavour, and made a bright (in colour and flavour!) sauce with butternut and apple. Sprinkled with a crunchy oat, garlic and parsley topping, it’s a cheerful, nutritious dish for the cold evening, and there’s plenty left for lunches at work too.

I served it with another quick pickle, this time red cabbage and cauliflower. It came out very well and looks ever so pretty. I’ll post the recipe tomorrow.

Roast celeriac and chestnuts in butternut and apple sauce

Roast celeriac and chestnuts in butternut and apple sauce

Makes 4 servings

For the roast vegetables – 

1 celeriac, in bite sized chunks. Mine was about 950 g before peeling

300 g potatoes, in bite sized chunks

200 g cooked chestnuts

2 tbsp oil

1/2 tsp celery seed

salt

For the sauce –

1 butternut squash, sliced. Mine was 800 g before peeling

2 bramley apples, peeled and sliced

250 ml water

1/2 tsp caraway seeds

1/4 tsp dried thyme

For the topping – 

50 g gluten free oats

50 g gluten free breadcrumbs

1/4 tsp garlic powder

10 g parsley, chopped

1 tbsp oil

Preheat the oven to fan 180 c.

Heat the oil in a large roasting tray. Add the vegetables and celery seed and roast for 45 minutes, adding the chestnuts and some salt for the last 10 minutes.

To make the sauce, put everything in a saucepan and cook for 25-30 minutes on low heat, covered. The apples will have collapsed, and the butternut will be very soft. Blend until smooth, I used a hand blender. Add the vegetables to the sauce (heat the sauce a little first if it has cooled down).

For the topping, heat the oil in a saucepan, add all of the rest of the ingredients and toss over the heat until the oats smell toasty.

Top the vegetables with the crunchy topping. I used a nice pan that looks fine for serving from, but you could always decent the vegetables to a pretty dish before topping with the crunchy oat mixture.

Yum!

Yum!

By E.

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