Homemade: Celeriac and Apple En Croute
Indulge in this delicious homemade Celeriac and Apple En Croute, perfect for those looking for a vegan option for their Christmas celebrations.
1/2 Celeriac, peel and grated
1 Parsnip, peel and grated
1 Clove of garlic, diced
1 Spanish onion, diced
1 Apple, chopped
100g Frozen Blackberries
100g Caster Sugar
1tsp Grain mustard
1 roll of Puff pastry, shop bought
Fry the celeriac, parsnip, onion, garlic and apple and season with salt and pepper
Add the grain mustard, coriander and cabbage and allow to cook for 5 minutes.
Remove from the heat and leave to cool.
Roll out the sheet of puff pastry. Cut out four large discs and four medium discs
Divide the celeriac and parsnip mixture between the four medium size disks
Place the large pastry disc over the top of the mixture. Trim and remove excess pastry.
Place the parcels on a baking tray. Drizzle the oil over the top then sprinkle on the linseed.
Place in an oven at 180c for 25 minutes.
Whilst the parcels are cooking, fry off the broccoli and cabbage on the stove.
In a separate pan, place the white wine vinegar and sugar and bring to the boil.
Once you have a syrup like consistency, pour over the frozen blackberries.
Once the parcels are cooked, serve up with the broccoli, cabbage and the pickled blackberries.