Bisto

Spiced Celeriac with Wilted Spinach, Chestnuts, Roast Beetroot and Carrots, with Cranberry Gravy

Serves 10

20 minutes prep time

35 minutes cook time

Vegan

Vegetarian

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Ingredients

For the celeriac

2 celeriac

100ml olive oil

20g Bisto Vegetable Bouillon

1 tsp caraway seeds

2 tsp coriander seeds

1 beetroot, peeled and cut into half then wedges

200g Chantenay carrots

For the wilted spinach

1 tbs olive oil

3 shallots, peeled finely sliced

2 cloves garlic

300g spinach, washed

100g cooked chestnuts, chopped

For the cranberry gravy

300ml water

13g Bisto Reduced Salt Gravy Granules

50g cranberry sauce

Allergens

Please check the ingredients declaration on the products you use making this recipe.

Celery

Soybeans

Method

Step one

Peel the celeriac. Cut each one into 5 steaks.

Step two

Blend the olive oil with the Bisto Vegetable Bouillon Paste, caraway seeds and coriander seeds. Toss the celeriac steaks in this mixture and roast in the oven for 30 minutes at 170°C, 350°F, gas mark 4.

Step three

Add the chopped beetroot and Chantenay carrots and roast for a further 25-35 minutes until all the vegetables are tender.

Step four

Heat the oil for the for the spinach, add the shallots, and sweat for five minutes. Now add the garlic, spinach, and chestnuts and stir until the spinach is wilted.

Step five

Bring 300ml of water to the boil, and whisk in the Bisto Reduced Salt Gravy Granules. Then add the cranberry sauce and stir to disperse.

Step six

Plate the celeriac steak on a bed of spinach, and top with roasted carrot and beetroot. Drizzle with cranberry gravy and serve.

Tips

This is a great vegan option. Why not serve with a side of roast potatoes and braised red cabbage?

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