Plant-based Christmas menu tip of the day is … roasted celeriac in place of a traditional Christmas ham. If you feel up for testing out a pig free Christmas then this is an excellent substitute, mustard roasted celeriac.

This is a brilliant recipe. In our latest book The Nutrition Hunter we made a Sunday roast out of cauliflower but celeriac was even better suited for the occasion. With a nice mustard glaze and rich with umami flavor, you can expect that there won’t be much left after the Christmas feast for leftovers.

Vegan Christmas Ham: Mustard Roasted Celeriac
(servings: equivalent to 1 small christmas ham)

1 large celeriac
1 tbsp olive oil
¼ cup coarse grain mustard
1 tbsp honey
1 tbsp canola oil
salt and pepper

Preheat the oven to 170C/325F. Wash and peel the celeriac and brush it olive oil, then season it with salt and pepper. Place the celeriac in a baking dish and bake in the oven until soft, about two hours. Combine mustard, honey and canola oil in a bowl. Remove the celeriac and raise the oven to 200C/400F. Brush the mustard glaze over the celeriac place it back in the oven a little higher up for about 15 minutes. Allow it to cool slightly before slicing.