A depiction of a group of people standing around a fire pit

VEGGI CHRISTMAS FROM MOON

Winter grilled vegetables on pumpkin and celery puree from the plancha

Colourful vegetables make a delicious change to traditional Christmas dishes and are a highlight of any Christmas menu. The vegetables are carefully prepared with great attention to detail. But why not deliberately prepare Christmas dinner outside over an open fire instead of in the kitchen? That's exactly what we did this year and conjured up our Christmas menu on the MOON plancha - perfect for a Christmas feast.

Full of anticipation, we put the plancha on the MOON and light the fire while the vegetables are busily being prepared in the kitchen. The plancha is up to temperature in no time and the barbecue can begin!

DISCOVER MOON PLANCHA

a fire with a variety of different types of food, creating a stylish and accessible visual.

A depiction of a bowl of food with a fire in the background

Main course: Grilled vegetables on pumpkin and celery puree

Ingredients (for 4-6 portions)

400 g muscat pumpkin
2 onions
300 g brussels sprouts
2 parsnips
200 g celery
200 g Jerusalem artichoke
300 g red cabbage
4 tbsp olive oil
2 tsp thyme
2 tsp rosemary (chopped)
salt and pepper

For the pumpkin and celery puree:

500 g Hokkaido pumpkin
400 g celery
150 ml milk
2 tbsp butter
salt, pepper and nutmeg

To serve:

6 tablespoons crème fraîche
fresh herbs

Preparation:

Prepare the vegetables:

Cut the nutmeg pumpkin, Jerusalem artichokes and red cabbage into wedges.
Cut the parsnips and celery into sticks.
Halve the Brussels sprouts and quarter the onions.
Place all the vegetables in a large bowl with the olive oil, thyme, rosemary, salt and pepper and mix well.

Prepare the pumpkin and celeriac puree:

Cut the pumpkin and celeriac into wedges, place on the plancha and grill until soft.
Then puree, add the milk and butter and blend to a smooth puree.
Drain the water and return the potatoes and celery to the pan.
Season to taste with salt, pepper and a pinch of nutmeg. If the purée is too thick, add more milk if necessary.

On the MOON Plancha:

Place the MOON Plancha on the MOON and light the fire.
Grease the plancha with butter.
Place the Hokkaido pumpkin and celery on the plancha and grill until soft.
Place the vegetables on the plancha and grill until al dente.
Place the dumplings on the plancha and fry.

Serve:

Spread the potato and celeriac puree on the plate, arrange the vegetables on top and garnish with crème fraîche and the herbs. Spinach dumplings and beetroot dumplings can also be served as an option.

a group of people sitting around a table

Dessert: Baked apples

A person holding a plate of food with a fire in the background

Ingredients (for 4 portions)

4 large apples
50 g marzipan paste
40 g chopped almonds or walnuts
2 tbsp sultanas (optional)
2 tbsp sugar or honey
1 tsp cinnamon
4 tbsp apple juice or rum (optional)
1 packet of vanilla ice cream

Preparation

Prepare the apples: Wash the apples and use the corer to remove the core. Cut a small "lid opening" from the top so that there is room for the filling.
Prepare the filling: Mix the marzipan, chopped nuts, sultanas, sugar/honey and cinnamon in a bowl. Stuff the mixture into the hollowed-out apples.
If desired, pour 1 tbsp apple juice or rum over the filling.
Grilling apples: Place the apples on the plancha and grill until the apples are soft and lightly browned
Serving: Place the warm baked apples on plates and serve with a generous scoop of vanilla ice cream. Garnish with caramel sauce or icing sugar as desired.