Baked beetroot and apple, celeriac mash and toasted hazelnut oil from Vanilla Black: Fresh Flavours for Your Vegetarian Kitchen (page 156) by Andrew Dargue

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Celeriac, golden raisin, celery and horseradish yoghurt salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute balsamic vinegar for sherry vinegar.

  • kaberett on October 16, 2024

    Used balsamic in place of sherry vinegar, as suggested in the recipe, and James Grieve rather than Braeburn, which perhaps predictably attempted to turn into mush, and a mix of colours of beetroot. Overall: this is fairly simple and straightforward and I am wistful for Vanilla Black the restaurant, but setting aside the mourning I became steadily more interested in this the more of it I ate. NB did also serve with Puy lentil-chestnut-red onion-parsley-apple cider vinegar salad, because we wanted some protein as well, and apart from my hand slipping on the vinegar that's extremely satisfactory and A Good Complement.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.