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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?
4
1
planted.roast
Celery cream
350g
Celery root peeled and cut into 2 cm cubes
100g
Potatoes mainly waxy
2
Shallots peeled
150ml
Oat milk
30g
vegan butter
50ml
Port wine, white
Salt & pepper & nutmeg
Celery salad
1
bunch of celery
3 TBSP.
Olive oil
2 TBSP.
Lemon juice
Salt & Pepper
Beet
5
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
Products in this recipe
planted.roast
Preparation
1
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.
2
Pour the oat milk and cook everything over medium heat until hardly any liquid remains.
3
Put everything in a blender and blend to a puree and season with salt, pepper and nutmeg.
4
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.
5
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.
6
Preheat the oven to 160°C.
7
Mix the salt together with the orange zest and put the orange salt in a fireproof bowl.
8
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.
9
Mix the panko with the nut mixture and season with salt and sugar and store in a dry place.
10
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.
