Flavour Revival Celeriac and Sweet Potato Nut Roast Bake

DIFFICULTY
Average Average
COOK TIME
Under 2 hrs. Under 2 hrs.
SERVES
6-8 6-8
Flavour Revival Celeriac and Sweet Potato Nut Roast Bake
Main INGREDIENTS
  • Vegetables
FOR THIS RECIPE WE LOVE TO USE
3-ply Stainless Steel Deep Casserole
€225.00
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3-ply Stainless Steel Deep Casserole
Ingredients
Method

Ingredients

  • 350g celeriac, peeled and diced into 2cm cubes
  • 500g sweet potato, peeled and diced into 2cm cubes
  • 2 tablespoons rapeseed oil
  • 1 tablespoon mixed herbs
  • 1 heaped teaspoon mixed spice
  • Sea salt and cracked black pepper
  • 100g carrot, grated
  • 100g parsnip, grated
  • 1 white onion, sliced
  • 1 garlic clove, crushed
  • 10g thyme, finely chopped
  • 10g rosemary, finely chopped
  • 100g pine nuts
  • 100g walnuts
  • 200g cashews
  • 1 tin lentils, drained and washed
  • 1 teaspoon smoked paprika
  • 1 teaspoon cinnamon
  • 1 teaspoon curry powder
  • 1 teaspoon ground coriander
  • 50g pumpkin seeds
  • 30g vegetarian or vegan Parmesan-style cheese (or use traditional Parmesan if preferred)

  • Method

  • 1
    Preheat the oven to 200⁰C/ Fan 180⁰C/ Gas Mark 6
  • 2
    Put the celeriac and sweet potato cubes in the roaster and drizzle with 1 tablespoon of oil. Sprinkle over the mixed herbs and mixed spice along with a pinch of salt and pepper. Place in the oven and roast for 30 minutes.
  • 3
    In the meantime, heat the remaining oil in a non-stick frying pan and gently sauté the onions over a medium heat for approximately 5 minutes. Once softened, add the garlic and a pinch of salt and fry gently for a further 2 minutes. Add the thyme and rosemary and fry for a final 1 minute. In a large bowl combine the sautéed onions with the grated carrot and parsnip.
  • 4
    Place the nuts on a baking tray and toast in the oven for 5 minutes or until golden. Remove from the oven and put in a food processor. Pulse briefly to roughly chop the nuts. Add them to the carrot and parsnip mixture.
  • 5
    When the celeriac and sweet potato has roasted, add to the bowl, along with the lentils and all the spices. Vigorously stir all the ingredients to bring the mixture together.
  • 6
    Spoon the mixture back into the roaster, smooth flat and sprinkle over the pumpkin seeds and Parmesan. Return to the oven and bake for a further 20-25 minutes until golden.
  • 7
    Cook’s Notes
  • 8
    This nut roast bake is the perfect recipe to make in advance. When you have spooned the mixture back into the roaster, cover and place in the fridge until ready to bake. Simply finish with the pumpkin seeds and Parmesan before baking for 30-35 minutes.
  • 9
    If you don’t like celeriac, substitute for any type of winter squash.