Christmas Wreath with Celeriac Dip

I wanted to create a recipe which would capture the flavours of Christmas, use seasonal produce and was also eye-catching so I came up with this beautiful Christmas Wreath.

Ingredients

  • Roasted chestnuts
  • Shredded white cabbage
  • Watercress
  • Cooked Beetroot
  • Celery
  • Carrots
  • Celeriac
  • Low fat-natural yoghurt
  • Reduced-fat mayonnaise
  • Black pepper
  • Ground nutmeg

Method

  1. To make the dip, boil, steam or roast the celeriac until cooked. Drain and mash. Add 1-2tbsp of yoghurt and 1-2tbsp of mayonnaise depending on the size of the celeriac. Add plenty of black pepper and a pinch of ground nutmeg to taste.
  2. To make the carrot Christmas trees, cut the carrot lengthways into thick slices and cut out a Christmas tree shape.
  3. To make a beetroot star, cut the beetroot into thick slices and either use a cutter to make the star shape or use a knife.
  4. Arrange your veg and chestnuts on a plate in a design of your choice or follow my suggestion.
  5. To serve, dip the veg and chestnuts into the dip.
  6. You can use any other veg of your choice.

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