Celeriac wellington (vegan!)
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- เผยแพร่เมื่อ 5 ก.พ. 2025
- Hey guys, in this video I will show you how to make a delicious vegan Celeriac wellington! For me the perfect alternative for a beef wellington. The celeriac we cook in a salt crust, then we fill it with cabbage and cover it with mushroom duxelles and homemade vegan puff pastry.
I think it's a delicious recipe! Enjoy!
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Enjoy making this recipe!
Oven temperature 190 degrees Celsius
Ingredients
For the celeriac:
2 celeriac's (1kg each)
1 kg of flour
1 kg of coarse salt
650 grams of water
For the cabbage:
1 cabbage
1 tablespoon of curry powder
For the mushroom duxelles:
800 grams of mushroom
300 milliliters of vegetable stock
50 grams of ponzu vinegar
4 springs of thyme
2 cloves of garlic
2 shallots
For the vegan puff pastry:
200 grams of flour
4 grams of salt
140 grams of vegan butter
40 grams of cold water
Vegan double cream
Thyme
Flaky salt
Bon appetit!
Thanks for posting. This meal is a lot of work but the result is very good. I have now made it 4 times and have tweaked your recipe a little. I cut the celeriacs into cylinders and cut a hole through the centre with a pairing knife. This reduces the moving parts when rolling all together. I also cut the cabbage into much smaller pieces. I then added salt, crushed the pieces together for a minute or so and then started to cook them when they started to appear wet. This stopped the curry powder sticking to the pan. I also add small amounts (tablespoon at a time) of water during the cooking to generate a bit of steam. Living where I live I had to make the vegan butter, cream and Ponzu sauce myself but it was well worth it. Thanks again for this great recipe.
You have a special attention for every one, especially for vegan people... Who will eat special meals. You Really did a good job
This is one of the most elegant vegab baked dishes I've ever seen. I bet it smelled gorgeous 😍
Jules you are an artist before being a top chef, it hard not to like any of your videos... that is true they are short but informative. 👌👍
Really enjoy learning from your videos thank you
So seeing this video from you for the first time, at first I just thought it's a funny/joke video (baking celeriac in the dough) about a vegan dish but damn, how empressive and sophisticated this dish is! Such a creative dish, well done!
Honestly great content. Love the editing style, choise of music and attention to details.
Wow I missed the salt crust comment at the beginning and said WTH.... 1 kg of salt ! lol, now I understand. Love the content ! Tried a basic version of the cod loin sous vide and it was a hit. Looking for to attempt the full version of that and your other recipes. Your techniques are so fun !
Great style of cooking chef
Your technique is incredible, and the videos are clear and direct. Thanks for posting.
Thank you so much Charles! Really appreciate it!
Your production for a home based video is outstanding, keep up the good work man ☝🏼
Thank you Toby! Really appreciate it!
Very creative
Flawless techniques. Wonderful combinations. Keep this going!
Brilliant, thanks Jules!!
Thank you Aideen!
Amazing. In fact all your videos are fantastic.
It is divine!!!
Thanks Joost!
Que buena idea, gracias por ser generoso y compartirlo.
¡De nada! ¡gracias por el cumplido!
Amazing
Looks delicious. And it looks always so easy if you make it.
Thanks!
needdd much much channel like this, why so underrated😭
btw hi from indonesia
Thanks Cindy! You’re to kind! With love from Holland!
Outstanding!
great chef
Wow that looks so good, thank you.
Beautiful!
The dough at 4:35 with the duxelles is ‘filo’? I can’t understand what you say but seems to be filo…
Thanks so much @Jules Cooking
Thanks! It's spring roll dough, but fill works as well
Great job!!
Whats the dough that the mushroom duxelles sit on?
🌟🌟🌟Michelin! Beautiful!
Thank you so much!
Wowwww
Love it 👨🏻🍳
Thanks mate!
What flour should be used, as a beginner I have no idea, thanks
Super lekker en vegan :)) Ik weet alleen niet wanneer ik de tijd ga nemen om dit te maken hahaha
Looks good!where are u from ? Holland ... south africa?
Thanks! I’m from Holland
Beer is cheaper then therapy. HAHAH i love it
Was the double cream you brushed it with vegan?
damn that looks amazing.
Thanks Marten!
nice one
Thanks man!
Ziet er heerlijk uit! Met welke saus zou je dit serveren?
Je zou het kunnen serveren met een uien bouillon. Daar staan al een paar videos van online
Super
Thanks!
you are amazing
lekker man
Dankjewel Stephano!
Serious expensive waste of salt and flour for the initial crust. I'd bypass and just rub oil and salt and cover in parchment/foil for the initial roasting. The finished dish looked impressive and interesting to see the process. Thank you.
Congratulation 🎊
Thank you Christos!
Very nice idea. But a bit too much celeriac for my taste.
Too much salt foor me but sounds great!
Lot,s of work though
Totally worth it, trust me
Hmm legger
Not very interesting to only see the rim of your pan or plate. Please show, what you doing inside.
Wwwooooooooowwwwww
Thanks!