Charred Butternut Squash Rose with Celeriac Purée, Roasted Baby Carrots, Glazed Beetroot, Wild Mushrooms, Sage Crisps, Pistachio Crumb & Pomegranate
A premium vegan Christmas showcase dish with a charred butternut squash rose, silky celeriac purée, roasted baby carrots, glazed beetroot, wild mushrooms, sage crisps, pistachio crumb and pomegranate.
Equipment
- Mandoline or wide vegetable peeler
- 4 ramekins or muffin tin
- Large baking tray
- Saucepan
- High-speed blender or stick blender
- Fine sieve
- Frying pan
- Small saucepan
Ingredients
For the charred butternut squash rose
- 1 medium butternut squash peeled, deseeded and sliced lengthways into very thin ribbons
- 2 tbsp extra virgin olive oil
- 1 tbsp maple syrup
- 1 tsp balsamic vinegar
- 1 tsp fresh thyme leaves
- 1/2 tsp fine sea salt or to taste
- 1/4 tsp freshly ground black pepper
For the celeriac purée
- 500 g celeriac peeled and diced
- 150 g potato peeled and diced
- 30 g vegan butter
- 100 ml unsweetened oat cream or another neutral vegan cream
- 1 tsp lemon juice
- 1/2 tsp fine sea salt or to taste
- 1 pinch white pepper
For the roasted baby carrots & glazed beetroot
- 8 baby carrots trimmed, leaving a little green top if available
- 4 small beetroot cooked or baby beetroot, cut into wedges
- 1 tbsp extra virgin olive oil
- 1 tsp maple syrup
- 1/4 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
For the wild mushrooms
- 200 g mixed wild mushrooms cleaned and roughly chopped if large
- 2 banana shallots finely diced
- 1 clove garlic finely grated or minced
- 1 tbsp extra virgin olive oil
- 1 tsp fresh thyme leaves
- 1/4 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
For the sage crisps
- 8 fresh sage leaves
- 1 tbsp extra virgin olive oil
For the festive balsamic glaze
- 100 ml alcohol-free red wine or dark grape juice
- 75 ml vegetable stock use gluten-free stock if required
- 1 tbsp balsamic vinegar
- 1 tsp maple syrup
To finish
- 2 tbsp pistachios finely chopped
- 3 tbsp pomegranate seeds
- 1 small handful micro herbs or baby leaves
- 1 drizzle extra virgin olive oil
Instructions
Prepare the butternut squash rose
- Preheat the oven to 190°C fan / 210°C conventional. Lightly grease four ramekins or four holes of a muffin tin.
- Toss the thin butternut squash ribbons gently with olive oil, maple syrup, balsamic vinegar, thyme, salt and black pepper.
- Lay the ribbons in a long overlapping strip and roll tightly into a rose. Place each rose into a prepared ramekin or muffin hole so it holds its shape.
- Roast for 30–35 minutes until tender with deeply caramelised, lightly charred edges. Keep warm.
Make the celeriac purée
- Place the celeriac and potato in a saucepan of lightly salted water and simmer until completely tender.
- Drain thoroughly, then blend with vegan butter, oat cream and lemon juice until exceptionally smooth.
- Season with salt and white pepper. For a fine-dining texture, pass the purée through a fine sieve and keep warm.
Roast the baby carrots and glaze the beetroot
- Toss the baby carrots and beetroot with olive oil, maple syrup, salt and black pepper.
- Roast for 20–25 minutes until the carrots are tender and caramelised and the beetroot is glossy at the edges.
Cook the wild mushrooms
- Heat the olive oil in a frying pan. Add the shallots and cook gently until translucent.
- Add the garlic, mushrooms and thyme. Cook over medium-high heat until the mushrooms have released their moisture and developed deep golden edges.
- Season with salt and black pepper and keep warm.
Make the sage crisps and festive glaze
- Heat the olive oil in a small pan and fry the sage leaves for a few seconds until crisp. Transfer to kitchen paper.
- Combine the alcohol-free red wine or grape juice, vegetable stock, balsamic vinegar and maple syrup in a small saucepan.
- Simmer until reduced to a glossy, lightly syrupy glaze. Keep warm.
Plate the Christmas showcase
- Spoon a generous sweep of warm celeriac purée onto each plate.
- Set a charred butternut squash rose slightly off-centre and arrange the wild mushrooms, roasted baby carrots and glazed beetroot around it.
- Add restrained drops of the balsamic glaze and finish with sage crisps, pistachio crumb, pomegranate seeds, micro herbs and a final drizzle of extra virgin olive oil.
- Serve immediately while the squash, vegetables and mushrooms are warm and the sage remains crisp.
Notes
Chef Tips
For the best presentation and texture, slice the butternut squash as thinly and evenly as possible. A mandoline or wide vegetable peeler works well. Even ribbons will soften at the same rate and help the rose keep a clean, elegant shape.
Brush the squash lightly with olive oil, maple syrup and balsamic vinegar before roasting. Avoid adding too much liquid, as excess moisture can prevent the edges from caramelising properly.
For a smoother restaurant-style finish, blend the celeriac purée until completely silky, then pass it through a fine sieve. Keep it warm rather than hot so it stays thick enough to hold its shape on the plate.
Cook the wild mushrooms over a reasonably high heat and avoid overcrowding the pan. This encourages browning and gives them a deeper savoury flavour instead of allowing them to steam.
Roast the baby carrots and beetroot until just tender with lightly caramelised edges. Keeping some structure in the vegetables creates better contrast against the soft squash and celeriac purée.
Fry the sage leaves only briefly. They should become crisp without turning dark or bitter.
Use pomegranate seeds and pistachio crumb sparingly. They are there to add colour, freshness and texture, not to overwhelm the main elements of the dish. For a refined festive presentation, place the butternut squash rose slightly off-centre, arrange the vegetables and mushrooms naturally around it, then finish with a few controlled drops of the balsamic reduction or balsamic glaze. Gluten-Free Variation
This recipe can be made gluten-free with only minor checks, because the main ingredients are naturally gluten-free.
Use a certified gluten-free vegetable stock in the balsamic reduction and check the labels on the following ingredients before serving:
- balsamic vinegar
- balsamic glaze, if used
- vegan butter
- oat cream or plant-based cream
- vegetable stock
- maple syrup
- pistachios and any prepared garnish If preparing the dish for someone with coeliac disease, also use separate utensils, trays, pans and preparation surfaces to reduce the risk of cross-contact.
Use pomegranate seeds and pistachio crumb sparingly. They are there to add colour, freshness and texture, not to overwhelm the main elements of the dish. For a refined festive presentation, place the butternut squash rose slightly off-centre, arrange the vegetables and mushrooms naturally around it, then finish with a few controlled drops of the balsamic reduction or balsamic glaze. Gluten-Free Variation
This recipe can be made gluten-free with only minor checks, because the main ingredients are naturally gluten-free.
Use a certified gluten-free vegetable stock in the balsamic reduction and check the labels on the following ingredients before serving:
- balsamic vinegar
- balsamic glaze, if used
- vegan butter
- oat cream or plant-based cream
- vegetable stock
- maple syrup
- pistachios and any prepared garnish If preparing the dish for someone with coeliac disease, also use separate utensils, trays, pans and preparation surfaces to reduce the risk of cross-contact.
Nutrition
Calories: 398kcal | Carbohydrates: 49g | Protein: 8g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 340mg | Potassium: 1320mg | Fiber: 11g | Sugar: 20g | Vitamin A: 16500IU | Vitamin C: 44mg | Calcium: 135mg | Iron: 3.4mg
