Celeriac Terrine with Red Pepper Sauce

Name: Celeriac Terrine with Red Pepper Sauce
Yield: Serves 6–8
Ingredients: 700 g (1 lb 9 oz) celeriac (celery root) (buying weight), peeled and cut into smallish pieces; 100 g (3½ oz/generous ½ cup) white basmati rice; 2 tbsp olive oil, plus extra for drizzling; small handful toasted flaked (slivered) almonds; 1 large onion, chopped; 2 large garlic cloves, finely chopped; 40 g (1½ oz/7 tbsp) cornflour (cornstarch); 4 tbsp plant milk or cream; 1 × recipe quantity Red Pepper Sauce, to serve; salt and freshly ground black pepper, to taste; 2 tbsp chopped chives; 1 red (bell) pepper, thinly sliced; 300 g (10½ oz/3 cups) ground almonds; 4 tbsp dried breadcrumbs

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

About

Over my years as a cookery writer, I’ve found it interesting that readers mention certain recipes over and over again – they just seem to go to their hearts. This is one of them, which I invented for my Vegetarian Four Seasons Cookbook, published in 1993. I’m including a brand new, veganized version here both for old times’ sake and because everyone loves it. I hope you will too! I like it with crunchy, golden roast potatoes that you can cook in the o

Ingredients

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Cookbook Reviewer

1 year ago from United Kingdom

This dish had some fiddly bits. It made a substantial terrine which portioned into quite a few meals. I added extra spices and herbs. The celeriac taste got lost in the other flavours though.
I found there was not enough sauce for the terrine which tasted dry without it. I made up some more sauce to add.

This recipe might make a nice centre piece for a vegan Christmas dinner.

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