🌱 Celeriac Duo with Crispy Brussels & Sundried Tomato Hummus
A beautifully plated vegan dish that balances earthy flavors with vibrant textures. This Celeriac Duo combines buttery fondant celeriac, smooth celeriac purée, and crispy Brussels sprouts, finished with a tangy sundried tomato hummus. It’s restaurant-quality elegance you can recreate at home.—🌿 Why You’ll Love ItCompletely vegan and gluten-free.A creative way to highlight humble root vegetables.Looks stunning on the plate — perfect for dinner parties.
Ingredients
Method
👩🍳 Instructions
1️⃣ Prepare the Fondant Celeriac
- Slice the peeled celeriac into thick rounds (about 4 cm).
- Season with salt and pepper, then sear both sides in olive oil and margarine until lightly browned.
- Add cinnamon stick, star anise, cloves, black pepper, and thyme.
- Pour in vegetable stock until ¾ covered, then cover with foil.
- Bake at 170°C (338°F) for 40–45 minutes, until tender.
- Let cool in their cooking juices.
- —
2️⃣ Make the Celeriac Purée
- In a pot, heat olive oil and sauté garlic and shallots until fragrant (2–3 minutes).
- Add diced celeriac and cook another 2–3 minutes.
- Pour in the stock and thyme, simmer until tender (15–20 minutes).
- Add vegan cream, season to taste, and blend until smooth.
- Add truffle oil while blending (optional).
- —
3️⃣ Prepare the Sundried Tomato Hummus
- Blend all ingredients — sundried tomatoes, tahini, lemon juice, garlic, and water — until smooth and creamy.
- Adjust consistency with water if needed.
- —
4️⃣ Fry the Brussels Sprouts
- Heat oil in a deep pan and fry the halved sprouts until golden and crispy.
- Season with salt and black pepper.
- Drain and keep warm.
- —
5️⃣ Plate It Up
- Spoon a layer of sundried tomato hummus onto the plate.
- Place a fondant celeriac round on top.
- Add a quenelle or small scoop of celeriac purée beside it.
- Top with crispy Brussels sprouts and a few microgreens or herbs.
- Serve with slices of toasted sourdough.
Notes
⚠️ Allergen Information
Allergen Present Notes
Gluten ❌ Gluten-free recipe (unless serving with bread)
Sulphites ❌ None added
Milk/Dairy ❌ Uses vegan margarine and cream
Nuts ❌ No nuts used
Sesame ✅ Tahini in hummus
Eggs ❌ Vegan recipe
Fish / Shellfish / Crustaceans ❌ None present
Mustard ❌ Not used
Celery ✅ Main ingredient
Soya ❌ None added
Lupins ❌ Not used
Vegan ✅ 100% vegan-friendly 💡 Tip: To make it sesame-free, replace tahini with sunflower seed butter in the hummus. — 🥗 Nutrition Information (per serving) (Estimated, based on 1/10th of recipe) Nutrient Amount Calories ~285 kcal
Protein 6 g
Fat 18 g
Saturated Fat 3.5 g
Carbohydrates 24 g
Fiber 7 g
Sugars 8 g
Sodium 310 mg ✅ Low in cholesterol
✅ Rich in fiber & antioxidants
✅ High in vitamin C and potassium — 🍽️ Chef’s Notes Prep ahead: You can make the fondant celeriac and hummus a day in advance. For extra depth: Try adding a drizzle of aged balsamic or smoked paprika oil before serving. Serving idea: Works beautifully as a warm starter or light main course.
Sulphites ❌ None added
Milk/Dairy ❌ Uses vegan margarine and cream
Nuts ❌ No nuts used
Sesame ✅ Tahini in hummus
Eggs ❌ Vegan recipe
Fish / Shellfish / Crustaceans ❌ None present
Mustard ❌ Not used
Celery ✅ Main ingredient
Soya ❌ None added
Lupins ❌ Not used
Vegan ✅ 100% vegan-friendly 💡 Tip: To make it sesame-free, replace tahini with sunflower seed butter in the hummus. — 🥗 Nutrition Information (per serving) (Estimated, based on 1/10th of recipe) Nutrient Amount Calories ~285 kcal
Protein 6 g
Fat 18 g
Saturated Fat 3.5 g
Carbohydrates 24 g
Fiber 7 g
Sugars 8 g
Sodium 310 mg ✅ Low in cholesterol
✅ Rich in fiber & antioxidants
✅ High in vitamin C and potassium — 🍽️ Chef’s Notes Prep ahead: You can make the fondant celeriac and hummus a day in advance. For extra depth: Try adding a drizzle of aged balsamic or smoked paprika oil before serving. Serving idea: Works beautifully as a warm starter or light main course.
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