Vegav Celeriact Carpaccio
- 1 medium celeriac (about 750g) washed & roots trimmed
- 3 tsp Supernature white truffle infused rapeseed oil
- 1 tbsp Supernature rapeseed oil
- 1 packet (approximately 90g) rocket salad leaves
- For the dressing: 1 tbsp pomegranate molasses
- 1 tbsp white balsamic vinegar
- 2 tsp rapeseed oil
- ½ tsp dijon mustard
- Salt & pepper to taste
- To finish: Seeds of ½ pomegranate
Scottish Field has brought you several delicious recipes over the last few weeks.
We’ve brought you plenty of ideas for Christmas, but over the next few days, we’ve some ideas for the vegans in our lives, courtesy of chef Gregor Law, featuring Scottish Cold Pressed Rapeseed Oil.
Gregor said: ‘Whatever the product or ingredient, I strive to provide recipes that are enjoyable to make and share, without over-elaborating, and without compromising flavour.
‘Dishes that everyone can enjoy as often or as infrequently as they wish, and more importantly, together with friends and family, with dietary constrictions or not.’
Today’s recipe is for Vegan Celeriac Carpaccio with Rocket, Pomegranate Dressing and Truffle Oil.
Gregor said: ‘Roasting a whole celeriac provides a wonderfully rich and earthy flavour that’s complemented perfectly by white truffle oil.
‘I use Supernature’s Scottish cold pressed rapeseed oils in this recipe as I believe they have the best flavour and they don’t overpower the celeriac. Using a pomegranate dressing with the rocket contributes sweetness and balance and a little Christmas atmosphere too.’
Recipes by Gregor Law, co-author of Cooking for the Senses. Cooking for the Senses, presents a new way of looking at food and flavour. Published by Jessica Kingsley Publishers, Cooking for the Senses is on sale now for £25.
The Scottish Cold Pressed Rapeseed Oil Group is a collective of producers from throughout Scotland, who together work to promote cold pressed rapeseed oil and share why every household should have a bottle of it in their kitchen.