planted.roast with celery cream

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?

planted.roast

Celery cream

350g

Celery root peeled and cut into 2 cm cubes

100g

Potatoes mainly waxy

Shallots peeled

150ml

Oat milk

30g

vegan butter

50ml

Port wine, white

Salt & pepper & nutmeg

Celery salad

bunch of celery

3 TBSP.

Olive oil

2 TBSP.

Lemon juice

Salt & Pepper

Beet

Piece of beet

500g

Salt

Zest of 3 oranges

30g

Caraway seeds

Nut soil,

40g

Panko

40g

Nut mixture, finely chopped

Salt and sugar to taste

Preparation

Peel the potatoes and cut them into walnut-sized pieces. Chop the shallots and sweat them in a little vegan butter. Add the potatoes and celery and sweat. Deglaze with the port wine.

Pour the oat milk and cook everything over medium heat until hardly any liquid remains.

Put everything in a blender and blend to a puree and season with salt, pepper and nutmeg.

Cut off the leaves of the celery and place in a bowl of cold water. Cut off the root base of the celery and wash the celery.

Now cut thin slices of celery from the stalks. Mix the olive oil and lemon juice in a bowl and season with salt and pepper. Marinate the sliced celery in it and arrange it after a little draining.

Preheat the oven to 160°C.

Mix the salt together with the orange zest and put the orange salt in a fireproof bowl.

Carefully clean the beet and cut off the top and bottom. Put the beet on the bed of salt and cover with aluminum foil. Place in the oven and bake for 60 minutes. Remove from the oven and remove the salt. Now cut the beet into corners.

Mix the panko with the nut mixture and season with salt and sugar and store in a dry place.

cutroast into slices and fry in a pan with a little vegetable oil over a medium heat for one minute on each side until the slices are golden brown. Heat the celeriac cream, the planted.roast sauce and the beet wedges. Spread the celeriac cream on the plate and place two slices of planted.roast on top. Spread the nut soil and arrange the celeriac salad on top. Finally, pour the sauce into the spaces and a little onto the planted.roast slices. Done.