Keep Healthy With this winter veg’ recipe

Roasted winter roots, cannellini bean hummus & collard green wrap with celeriac & harissa hummus
Roasted winter roots, cannellini bean hummus & collard green wrap with celeriac & harissa hummus

Check out this plant based recipe


Roasted winter roots & collard greens wrap, cannellini bean hummus with celeriac and harissa ‘mayo’

  • Servings: 4-5
  • Difficulty: easy
  • Print

Plenty of local vegetables in this recipe complemented with shallots, garlic & rosemary and thyme from the garden. The collard greens used as a wrap is perfect, really robust and stands up to the filling. If you cannot find these, use inner leaves of a cabbage after a light steam.


Collard greens leaves, after you have washed them remove the end of the stem, then with a sharp knife🔪 shave off some of the hard piece of the stem on the back as this can be a little fibrous. They can be wilted slightly over an open flame, or steamed lightly for about 30 seconds. This will make them more pliable for wrapping.

Ingredients

  • Selection of winter veg’ (red cabbage, purple potato, beetroot, leeks, carrots with shallots & garlic bulb cut in half). You can use your favourite veg’ plus a few sprigs of thyme & rosemary.
  • 4 x tbs Rapeseed oil
  • 1.Place all the vegetables into a roasting tray, keeping them fairly even in size, the red cabbage I cut into wedges. Toss in the oil, season with salt & pepper, pop in the sprigs of rosemary and thyme and roast for approx. 1 hour @ 170°c/ gas 3 until just tender, try and keep a little bite.

Cannellini bean & roasted vegetable hummus

  • Servings: 4-5
  • Difficulty: easy
  • Print

Taking some of the roasted vegetables boosts the flavour off this quick hummus


Ingredients

  • ½ can cannellini beans, approx. 100g
  • 2 x Cloves garlic from the roasted veg’
  • ½ x Carrot from the roasted veg’
  • ¼ x Beetroot from the roasted veg’
  • ½ x Shallot from the roasted veg’
  • 2 x tbsp olive oil
  • 2 x tbsp Water
  • ½ x tsp ground cumin
  • 1 x tbsp Tahini
  • 1 x tbs lemon juice
  • salt & pepper

1.Blend all the ingredients together to form a smooth & creamy purée, use more water to get the required consistency, Taste for seasoning.

Celeriac & harissa mayo

  • Servings: 4-5
  • Difficulty: easy
  • Print

Roasting the celeriac the day before will speed this recipe up or first thing in the morning


Ingredients

  • 1 x small to medium celeriac, roasted for approx. 2 hours with a little rapeseed oil, salt & pepper, then left to cool. Remove skin and chop into small pieces.
  • 1 x tbsp Lemon juice
  • 1 x tbsp Rapeseed oil
  • 2 x tbsp Coconut cream
  • 2 x tbsp water
  • 1 x tsp Dijon mustard

Directions

  1. Blend all the ingredients together to a mayonnaise consistency and check for seasoning.
  2. Divide the dressing up and add 1 x tsp harissa paste to one – more if you like it spicy. 🌶️
To assemble, place some hummus on the wrap and add some roasted vegetables – I just pull apart to fit. Dollop on your choice of celeriac mayo and fold up, tucking in the sides and cut in half.
Blending the cannellini bean humous, blender, pestle and mortar
Blending the cannellini bean hummus
Wilting the collard green for wrap
Wilting the collard green for wrap
Slow roasted winter veg' cannellini bean humous with celeriac & harissa mayo
Slow roasted winter veg’ cannellini bean humous with celeriac & harissa mayo

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