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Baked Celeriac with Spiced Quinoa, Kale & Hazelnuts

Serves: 2

Ready in: 60 mins +

Vegan Friendly

You can roast a celeriac in chunks, but it can go a bit mushy. Baking it whole takes a bit longer, but the flesh stays firm as the heat and salt draw away moisture. Cut into steak-like pieces, it makes for a toothsome centrepiece. Although this dish seems complete, it is perfect as part of a veggie or vegan Christmas dinner with all the trimmings – the quinoa will cope with a good vegan gravy, too.

Baked Celeriac with Spiced Quinoa, Kale & Hazelnuts Recipe: Live Green & Good


1 large celeriac
2 tbsp Dijon mustard
salt and pepper
1 orange
150g quinoa
1 pinch of saffron (optional)
1 tsp ground cumin
1 tsp ground coriander
1 tsp cardamom pods
½ cinnamon stick
1 head of black kale
25g dried cranberries, roughly chopped
olive oil
small handful of parsley, finely chopped
40g toasted hazelnuts, roughly chopped


  • Preheat your oven to 150C/300F/Gas 2. Wash the celeriac and rub the outside with mustard. Season it very generously with salt – the mustard allows the salt to stick to the celeriac. Place it in the oven and bake gently for 2-3 hours, or until completely soft in the centre. Leave to cool for 20 mins.
  • Put a kettle on to boil. Use a peeler to remove four long strips of zest from the orange. Put a saucepan on a medium heat. Add the quinoa, spices and orange zest. Dry fry in the pan for about two mins, until smelling fragrant.
  • Tip in 400ml of boiling water, season well with salt and pepper, and bring to a gentle simmer. Cook for 12 mins, until the grains are tender and all the liquid is absorbed.
  • While the quinoa is cooking, strip the kale leaves away from the stalks and tear them into bite-size pieces. Cook them in a saucepan with a dash of water and a pinch of salt for 3-4 minutes, until wilted. Add a dash more water if they look like they're drying out and catching in the pan.
  • When the quinoa is ready, stir in the kale, cranberries and a tablespoon of olive oil. Taste and adjust the seasoning with more salt, pepper and a squeeze or two of orange juice. Cover and leave to rest while you finish the celeriac.
  • Cut the skin away from the celeriac, then cut it into 2cm thick slices. Heat two tablespoons of oil in a frying pan and cook the slices until golden brown; about 3-4 minutes a side.
  • Pile the warm quinoa onto a serving plate and lay the celeriac slices on top. Scatter over the parsley and hazelnuts to garnish.
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