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A plated dish of roasted pumpkin wedges served with creamy celeriac purée, farro grains, roasted beetroot, and fresh parsley, beautifully arranged on a white plate under warm autumn lighting.

🧡 Roasted Pumpkin Wedges with Farro, Baby Beet & Celeriac Purée

An elegant plant-based dish with autumnal warmth — perfect for cozy dinners or upscale vegan dining. ✨ Description This stunning vegan dish combines caramelized roasted pumpkin wedges with earthy baby beetroot, nutty farro, and a silky celeriac purée. A drizzle of vibrant green oil ties everything together, creating a plate that’s both rustic and restaurant-worthy. Ideal for dinner parties or refined plant-based menus, this recipe balances deep roasted flavors, natural sweetness, and creamy textures — a true celebration of seasonal vegetables.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 10 People
Course: Main Course
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

🧂 Ingredients
Roasted Pumpkin Wedges (10 servings)
  • 4 kg pumpkin peeled, cut into wedges
  • 30 ml olive oil
  • 80 g garlic cloves skin on, crushed
  • 10 g turmeric curcuma
  • 10 g paprika
  • 10 g cinnamon powder
  • 10 g nutmeg
  • 10 g smoked paprika
  • 30 g thyme sprigs
  • 20 g rosemary sprigs
  • Salt and black pepper to taste

Method
 

Method:
  1. Rub pumpkin wedges with olive oil, spices, and crushed garlic.
  2. Roast at 160°C / 320°F for 8 minutes, until golden but not mushy.
  3. Season to taste and reserve at room temperature.
  4. ---
Farro
  1. 1.3 kg pearl farro (soaked overnight)
  2. 10 ml olive oil
  3. 2 L vegetable stock
  4. Salt and pepper, to taste
Method:
  1. Soak farro overnight.
  2. Bring vegetable stock to a boil.
  3. Add farro, season, and cook until tender.
  4. Drain and keep warm for plating.
  5. ---
Celeriac Purée
  1. 400 g celeriac (peeled, diced)
  2. 40 ml olive oil
  3. 12 g garlic (crushed)
  4. 40 g shallots (sliced)
  5. 3 sprigs thyme
  6. 70 ml vegan cream
  7. 1 L vegetable stock
  8. Truffle oil, salt, and pepper (to taste)
Method:
  1. Sauté garlic and shallots in olive oil until fragrant.
  2. Add diced celeriac and cook 2–3 minutes.
  3. Pour in stock to cover; bring to a boil, then simmer 15–20 minutes until tender.
  4. Stir in vegan cream and thyme.
  5. Blend until smooth, adding truffle oil to taste.
To Serve
  1. 400 g baby beetroot (roasted, cut into wedges)
  2. 20 ml green oil (herb-infused oil)
  3. 10 g microgreens or “crazy peas”
Method:
  1. Roast baby beets at 160°C / 320°F for about 15 minutes.
  2. Plate with pumpkin wedges, farro, and a spoonful of celeriac purée.
  3. Drizzle with green oil and garnish with microgreens.

Notes

A plated dish of roasted pumpkin wedges served with creamy celeriac purée, farro grains, roasted beetroot, and fresh parsley, beautifully arranged on a white plate under warm autumn lighting.
Roasted Pumpkin Wedges with Celeriac Purée, Farro & Beetroot — a warm, comforting autumn plate by Chef Subhamay, crafted with seasonal flavors and elegant simplicity.
⚠️ Allergen Information
Gluten âś… From farro (a wheat gran)
Nuts ❌ None present
Dairy ❌ Vegan cream used
Soy ❌ None present
Celery âś… Present in celeriac
Mustard ❌ None present
Sesame ❌ None present
Eggs ❌ Vegan
Peanuts ❌ None present
Shellfish ❌ None present
Alcohol ❌ None present
 
Suitable for: Vegan, Dairy-free, Egg-free, Soy-free diets
Not suitable for: Gluten-free or celery-allergic individuals
 
 
🍽 Nutrition Facts (per serving, approx.)
 
Nutrient Amount
Calories 290 kcal
Protein 7.5 g
Carbohydrates 46 g
Dietary Fiber 8 g
Sugars 10 g
Total Fat 8 g
Saturated Fat 1 g
Sodium 210 mg
Vitamin A 280% DV
Vitamin C 35% DV
Iron 15% DV
Calcium 8% DV
 
 
(Values estimated using USDA data for pumpkin, farro, beets, and celeriac.)
 
 
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🌿 Chef’s Tip
 
For an extra touch of sophistication, use rosemary-infused oil for plating and a light dusting of smoked paprika before serving. The visual contrast of the green oil and golden pumpkin
creates a truly restaurant-quality presentation.