A recipe for vegans to try out this Christmas

Vegan Celeriac Carpaccio with Rocket, Pomegranate Dressing & Truffle Oil by Gregor Law (Serves 4)

Ingredients Instructions
  • 1 medium celeriac (about 750g) washed & roots trimmed
  • 3 tsp Supernature white truffle infused rapeseed oil
  • 1 tbsp Supernature rapeseed oil
  • 1 packet (approximately 90g) rocket salad leaves
  • For the dressing: 1 tbsp pomegranate molasses
  • 1 tbsp white balsamic vinegar
  • 2 tsp rapeseed oil
  • ½ tsp dijon mustard
  • Salt & pepper to taste
  • To finish: Seeds of ½ pomegranate
  • Pre-heat your oven to 170°C.
  • With a skewer – make 4 vertical holes in the top of the celeriac within a 5cm circle of the middle (like the points of a compass) each about ¾ way deep.
  • Use one teaspoon of the truffle infused oil to drizzle down into the holes.
  • Coat the whole celeriac in the tablespoon of plain rapeseed oil.
  • Place the celeriac on a roasting tin and roast for 1 ½ hours until it is tender in the centre.
  • Whisk the dressing ingredients together and check for seasoning, then set aside.
  • Arrange four serving plates.
  • Arrange four serving plates.
  • Once cooled, remove a thin slice of the outer skin from the top and discard. Place the celeriac on its side and continue to carefully slice whole discs about 5mm thin, placing three or four discs out equally between the 4 serving plates, leaving a little centre gap for the rocket leaves.
  • Whisk up the dressing again and drizzle enough through the rocket leaves to just coat them lightly.
  • Share the leaves out equally between each plate, placing the leaves in the centre, and top with the pomegranate seeds.
  • Drizzle the remaining 2 tsp of truffle infused oil equally over the celeriac on each plate and serve.