Every year, working on a non-meat but festive Christmas menu can be tiring. To help you, here are three vegan recipe ideas where vegetables are in the spotlight.
Starter: vegetable foie gras from Charlotte Crousillat
Preparation time : 30 minutes
Break : 24 hours in the refrigerator (if possible)
Ingredients for 6 people
For the mushroom-chestnut terrine:
- 55g coconut oil
- 125 g of shiitake
- 125 g unsweetened chestnut puree
- 1/2 tsp. cinnamon powder
- 1/2 tsp. powdered coriander
- 1 pinch of nutmeg
- 2 cloves
- 1/2 glass of sweet white wine
- 10 black peppercorns
- 7 g of fleur de sel
- a little grated fresh black truffle (optional).
For the ” fat “ :
- 5g coconut oil
- 5 g of cocoa butter
- 1 pinch of turmeric powder
- fleur de sel and crushed pink berries for decoration.
The preparation
Peel the shallots and slice them finely. Gently wipe the mushrooms to remove excess soil. Remove the stem and slice them finely.
Brown the shiitake and shallots in a little neutral oil. Cover the pan and simmer for ten minutes, then remove the lid so that the water from the mushrooms evaporates. Deglaze with white wine.
Weigh the rest of the ingredients directly in the bowl of your blender, then add the shiitake and shallots. Mix for a good ten minutes until you obtain a very smooth and homogeneous texture. Pour the preparation, while still warm and fluid, into one or more molds (for example a butter dish, individual financier mold, etc.) previously lined with plastic wrap. Place the preparation in the refrigerator.
Now prepare the fat by putting the cocoa butter and coconut oil in a bain-marie. Add the desired quantity of turmeric (in taste and color) and pour this preparation over the mushroom terrine. Place in the refrigerator for a minute then decorate with fleur de sel crystals and pink berries crushed with a knife.
Dish: Perfect Roasted Vegetables
Ingredients for 8 people
- ½ celery root
- ½ butternut
- 1 sweet potato
- 500 g small or medium potatoes
- 2 heads of garlic
- 4 tablespoons of neutral oil
- 1 teaspoon of thyme
- Salt pepper
The preparation
Peel the celery with a knife and cut it into large fries. Choose the thinnest part of the butternut, cut it in half lengthwise, then into 1 cm thick slices. Peel the sweet potato and cut it in the same way. Cut the potatoes into 2 or 4 depending on their size. Cut the garlic heads in half lengthwise.
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