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planted.roast in savoy cabbage leaf
Duration:
60 Min
Level:
Medium
Made by:
Steffen Sinzinger
Steffen Sinzinger, born in 1980, is a chef living in Berlin and has been a passionate food blogger for more than 10 years now. He is a fixture on the German-language blogging scene, and his wide-ranging topics appeal to both professional chefs and the home-cooking faction. As probably Germany's only chef, he regularly produces his own blog called Berliner Speisemeisterei and helped launch GOOD n' Vegan, the first purely vegan delivery service.
Ingredients
For how many people?
4
6
large savoy cabbage leaves
4-6 TABLESPOONS
Chestnut cream
1
planted.roast
Glazed chestnut cream & chestnut cream
500g
Chestnuts blanched
60ml
Port wine red
200ml
Red wine
200g
Vegetable stock
2
Bay leaves
3
Allspice grains
2
Juniper berries in a spice bag
30g
Sugar
Salt & Pepper
Sea buckthorn sauce
200g
Sea buckthorn pulp
33g
Sugar
80g
Water
1g
Salt
Stirred cornflour
Roasted parsley root
5
Piece of parsley root
30ml
Port wine white
1 TBSP.
Vegetable oil
Vegetable stock
Salt & pepper and ground nutmeg
Preparation
1
Dissolve the sugar with a little water in a medium saucepan and boil down over medium heat to a caramel. Add the chestnuts and sauté. Deglaze with the port wine and reduce. Pour in the red wine and add the bay leaf, juniper and allspice in the spice bag and simmer over medium heat until the red wine has reduced. Remove one third of the chestnuts and set aside.
2
Pour the rest with the vegetable stock and continue cooking until the chestnuts are soft and the stock is almost boiled.
3
Remove the spice bag and put everything in a blender and blend to a fine puree. Season to taste with salt and pepper.
4
Remove the stalk from the savoy cabbage leaves. Boil salted water and blanch the leaves in it for about 2 minutes, then rinse them in ice water. Dry with kitchen paper and lay out a sheet on kitchen paper. Spread this with the chestnut cream.
5
Place the planted.roast bar on top and carefully roll up the savoy cabbage leaf. Pour a little vegetable fat into an ovenproof dish and place the stuffed savoy cabbage leaf inside.
6
Bring the sea buckthorn pulp to the boil with the sugar, water and salt in a saucepan. Stir in the cornstarch to thicken.
7
Peel the parsley root, remove the stalk and cut into corners. Put vegetable oil in a wide pan and fry the corners in it over high heat. Deglaze with the port wine and reduce it. Add the vegetable stock and cook the parsley roots until they are soft. Season with salt, pepper and nutmeg.
8
Heat the oven to 140°C and place the planted.roast in the savoy cabbage leaf on an ovenproof dish and heat in the oven for 20 minutes. In the meantime, heat the sauce, the parsley root wedges, the chestnut cream and the whole chestnuts.
9
Arrange the chestnut cream on the plate. Remove the planted.roast bar from the oven and cut into three equal pieces. Arrange these on top of the chestnut cream. Arrange the parsley root and chestnuts and drizzle the sea buckthorn sauce in between.
10
Finally, pour the sauce on the plate. Done.
