A Symphony of Autumn Flavours
Get ready to fall in love with a dish that celebrates the very best of earthy, sweet, and sharp flavours! We’re creating a beautiful harmony on a plate: the deep, earthy notes of beetroot dancing with crisp, sweet apple. The celeriac, a wonderfully underrated root vegetable, brings a subtle celery-like flavour that complements the apple perfectly. And to tie it all together? A glorious sweet-and-sour glaze and a crunchy, nutty hazelnut oil that adds texture and richness. Don’t be put off by celeriac’s gnarly exterior; I promise the creamy, flavourful mash it creates is pure comfort food magic. This is a dish that proves humble vegetables can create something truly spectacular.
Ingredients
• SERVES 4
• 6 golfball-sized beetroots
• 3 large potatoes, about 750g / 1.6 lbs
• 1 large head of celeriac
• 50g / 1.75oz unsalted butter
• 100g / 3.5oz hazelnuts, roughly chopped
• 150ml / ⅔ cup sunflower oil
• 2 Braeburn apples
• 40g / 3 tbsp soft brown sugar
• 50ml / 3.5 tbsp sherry vinegar (or balsamic vinegar)
• Sea salt and freshly ground black pepper, to taste
Instructions
1. Preheat your oven to 200°C / 180°C Fan / Gas Mark 6. Tightly wrap each beetroot in foil, place them on a baking tray, and bake for 50-60 minutes, turning halfway. They’re ready when a knife pierces them with no resistance.2. While the beetroots bake, peel and chop the potatoes into 3cm chunks. Place them in a large pan of salted water, bring to a boil, then reduce to a simmer for 5 minutes.3. Peel the celeriac, chop it into similar-sized chunks, and add it to the pan with the potatoes. Top up with water if needed and simmer for another 10-15 minutes, or until both are tender.4. Drain the potatoes and celeriac well, then mash them until smooth. Stir in the butter, season generously with salt and pepper, and return the pan to a very low heat for 5-10 minutes to evaporate any excess moisture, stirring occasionally. Set aside.5. Toast the hazelnuts in a dry frying pan over medium heat until golden and fragrant. Be watchful as they can burn quickly! Pour in the sunflower oil, immediately remove from the heat, and let it cool to infuse. Decant the nutty oil into a small bowl.6. Once the beetroots are cooked and cool enough to handle, the skins should slide off easily. Slice off the tops and bottoms, then cut each beetroot into four wedges.7. Core the apples (no need to peel) and cut each one into eight wedges.8. Wipe out the frying pan you used for the nuts. Add the brown sugar and melt it gently over a low heat. Once it starts to liquefy, carefully pour in the sherry vinegar – stand back to avoid the pungent steam!9. Add the apple wedges to the pan, tossing them to cook and coat in the glaze. As they begin to soften, add the beetroot wedges and season. Continue to cook until everything is sticky and beautifully glazed.10. To serve, spoon a generous portion of the warm celeriac and potato mash onto each plate. Top with the glazed beetroot and apples, and finish with a drizzle of the infused hazelnut oil.
Nutritional Information
• Estimated per serving:Calories: 650 kcalFat: 45gCarbohydrates: 55gProtein: 10gFibre: 15g
Pro Tips
• To avoid stained hands, wear gloves when peeling the cooked beetroots. The skins will slide right off!
• If your celeriac mash seems a bit watery, return it to the pan over a very low heat for 5-10 minutes. This helps evaporate excess moisture for a creamier texture.
• For a heartier meal, swap the mash for roast potatoes. You can pop them in the oven to cook alongside the beetroots.
• No sherry vinegar? Balsamic vinegar is an excellent substitute and works beautifully in the sweet and sour glaze.
FAQ
Q: How can I make this recipe vegan
A: This dish is easily adapted to be fully vegan. Simply substitute the unsalted butter in the celeriac mash with a high-quality plant-based butter or a drizzle of olive oil for a rich, creamy texture. All other ingredients are naturally vegan.
Q: How can I add more protein to this dish
A: To make this a more protein-rich vegetarian meal, you could serve it alongside some pan-fried halloumi, crispy baked tofu, or a scoop of cooked lentils or chickpeas stirred into the mash. A sprinkle of toasted pumpkin seeds on top would also add a nice protein boost.
Q: Is there a nut-free alternative to the hazelnut oil
A: Absolutely! If you have a nut allergy or don’t have hazelnuts, you can create a delicious infused oil with sunflower or pumpkin seeds instead. Simply toast the seeds in a dry pan until fragrant, then pour the sunflower oil over them and let it infuse. Alternatively, a simple drizzle of good quality extra virgin olive oil will also work well.
Q: Can I prepare any components of this recipe in advance
A: Yes, this recipe is great for meal prep. You can roast the beetroots and make the celeriac and potato mash up to 2 days ahead. Store them in separate airtight containers in the fridge. When you’re ready to serve, simply reheat the mash gently on the stove and proceed with making the glaze for the apples and pre-cooked beetroots.
