Today’s recipe is really special to me as it comes from my mum who has been making it for years and now it’s become my specialty too. This Celeriac Veggie Loaf is one of those dishes loved by meat eaters and vegetarians alike. None of the meat eaters ever believe me when I say that there is not a trace of meat in sight! Despite that, it is extremely rich and satisfying dish which is oh so tasty and good for you too!
Impressive as it looks (if I may say so myself) this Celeriac Veggie Loaf is really easy and straightforward to prepare and uses everyday , easily accessible ingredients. Yet again I have utilised my favourite broccoli stalk which is of course optional. Feel free to substitute it with another carrot or parsnip. Celeriac itself is a veg that really shines through here and yes you can really taste it hence if you are not a fan, than it’s probably not a dish for you. 🙂
One ingredient you might have to buy especially for this recipe is a packet of dried mushrooms. If you have never used them in cooking before, they are wonderful flavour enhancers and give this loaf its richness and meatiness despite being added in a small quantity.
Another minor detail worth mentioning is that my hubby who can’t stand mushrooms absolutely LOVES this loaf! I’ll leave it at that! lol 🙂
No dried mushrooms? Not to worry!
If you don’t have any dried mushrooms and don’t want to get any you could perhaps substitute them with a handful of roughly chopped, fresh button or chestnut mushrooms. You would add them to the pan 5 minutes before you finish frying your grated veg. You won’t have flavourful dried mushroom liquor so you might want to add 1/3 cup of chicken stock and a dash of worcestershire sauce. Done!
As we are getting closer to the festive season, you could add a handful of chopped chestnuts for a bit of crunch too!
This Celeriac Veggie Loaf works really well as a starter, lunch or even main meal. We also love to have it on our occasional “picky dinner” nights when we have lots of little nibbles for everybody to help themselves to, our version of meze platters. 🙂
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- Boil veggies in a large pan of salted water.
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- Grate cooked veggies on a coarse side of the grater.
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- Put dried mushrooms in a small bowl and pour over some boiling water to just cover them.
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- Celeriac Veggie Loaf ready to go in the oven.
Celeriac Veggie Loaf
Ingredients
- 1 medium celeriac peeled and cut into quarters
- 1 parsnip peeled
- 3 carrots peeled
- 2 broccoli stalks optional
- 1 onion roughly chopped
- 4 eggs lightly beaten
- 100 g unsalted butter
- 45 g 1/3 cup breadcrumbs
- 15 g dried mushrooms wild or porcini
- 1 tsp dried mixed herbs
- 15 g fresh parsley
Instructions
- Put celeriac, carrots, parsnip and broccoli stalks (if using) in a large pan of salted water. Bring to boil and simmer until vegetables are tender.
- Grate cooked veggies on a coarse/large side of the grater and set aside.
- Put dried mushrooms in a small dish and pour over just enough boiling water to cover them (roughly 1/3 cup). Set aside.
- Melt butter in a large pan and fry the onion until soft and translucent.
- Add grated vegetables and mixed herbs and fry together with onion for approx 15 min.
- Drain soaked mushrooms but keep the liquid. Chop them finely and add together with the liquid to the vegetables in a pan, mix well, season to taste and set aside for the mixture to cool a bit.
- Once mixture cooled slightly, add beaten eggs, breadcrumbs and chopped parsley and mix well.
- Put it in a buttered loaf tin and baked in 180C for approx. 50 min.
- Let it cool and enjoy!
Some more recipes you might enjoy:
Warm Potato Asparagus Salad with Lentils
Aubergine, Tomato & Mozzarella Bake
Easy Roasted Butternut Squash Veggie Wellington
Brussels Sprouts, Bacon & Chestnuts Macaroni Cheese
Pin For Later!
I’m linking my Celeriac Veggie Loaf with the following pages:
Cook Blog Share hosted this week by Kirsty at Hijacked By Twins and Eb at Easy Peasy Foodie
Cook Once Eat Twice hosted by Corina at Searching for Spice
Brilliant Blog Posts hosted by Vicki at Honest Mum Blog
Simple and in Season hosted by Katie at Feeding Boys
Katie Bryson says
This sounds like a contender for a veggie roast dinner to me! Thanks for entering it into Simple and in Season – sorry for the late round-up!
Jenny Paulin says
this looks so colourful and full of tasty goodness Jo. I love the sound of it and your photos are gorgeous too. x
joskitchenlarder says
Thanks so much Jenny! 🙂 It really is a tasty loaf, full of goodness and quite substantial but light. Our veggie favourite for sure! x
Eb Gargano | Easy Peasy Foodie says
What a lovely and unusual idea – I can just imagine how good it tastes. I love that you have added dried mushrooms – they are delicious! And I love even more that your hubby likes it despite not liking mushrooms – does he know there are mushrooms in this, or have you sneaked them in and he’s never noticed? Thanks for linking this up to #CookBlogShare 😀 Eb x
joskitchenlarder says
Thanks Eb! 🙂 He knows now lol but I only told him after he’s devoured this loaf numerous times and actually started requesting it himself. He never sniffed them out! I sort of mentioned it in passing once as he was eating it to which he responded “Oh really?” and that was that lol. Show him a mushroom in any other shape or form and he runs a mile! xx
Corina Blum says
This is quite different to anything I’ve made before Jo but it sounds delicious. I’m sure being able to use dried mushrooms adds so much flavour and makes it a really tasty vegetarian dish. Thanks so much for sharing with #CookOnceEatTwice!
joskitchenlarder says
Thank you Corina! My family are such carnivores that anything veggie is always a risk lol but they all love this loaf. Dried mushrooms give such intense and lovely flavour here, real treat. x