planted.roast with parsley root cream

Duration: 60 mins

Difficulty: 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 an integral part of the German-speaking blogging scene and, with his wide-ranging topics, appeals to both professional chefs and those cooking at home. As probably Germany's only chef, he regularly produces his own blog called Berlinerspeismeisterei and has launched the first purely vegan delivery service, GOOD n' Vegan.

Ingredients

4 Portions

1 planted.roast

Parsley root cream
350g parsley root, peeled
100g potato, mainly waxy
2 shallots, peeled
200 ml oat milk
30g vegan butter
50ml port wine, white
Salt, Pepper, nutmeg

Port wine fig
200g dried figs
100ml red port wine
100ml red wine
100ml orange juice
50g sugar
1 bag of vegan jus from planted.braten
1 bay leaf
1 piece of star anise
5 allspice grains in a spice bag

Pumpernickel clay
100g pumpernickel
25g maple syrup
1 tsp raspberry vinegar
1 tbsp lemon oil
a bit of salt

Kale Chips
100g cleaned kale leaves
500g rapeseed oil
Salt

Preparation

Peel the potatoes and cut them into walnut-sized pieces. Cut the parsley root into walnut-sized pieces.

Cut the shallots into small pieces and sauté them in a little vegan butter. Add the potatoes and parsley root and sweat. Deglaze with the port wine.

Pour in the oat milk and cook everything over medium heat until there is hardly any liquid left. Put everything in a blender and mix into a puree and season with salt, pepper and nutmeg.

Put the sugar in a pot and add some water. Bring to the boil and slowly reduce to a caramel until it is golden brown. Add the figs.

Deglaze with the red wine and port wine and pour in the orange juice. Add the spices and cook on medium heat. Remove the spices and add the vegan gravy and bring to the boil until smooth.

Mix the ingredients for the pumpernickel clay together, mix and season to taste.

Heat the rapeseed oil in a medium saucepan to 165°C. Place some of the kale leaves in the hot fat and immediately cover almost completely with the lid so that the fat cannot splash out. Move the kale leaves slightly while frying and remove them when they are crispy. Degrease on kitchen paper and season lightly with salt. Reserve until ready to serve.

Preheat the oven to 160°C fan oven. Put some rapeseed oil in a coated pan and carefully fry the planted.fried cubes on all sides until golden brown over a medium temperature. Now place on a fireproof dish and put in the oven for 10-15 minutes.

Heat the parsley root puree. Place the pumpernickel clay on a plate with a spoon. Arrange the parsley root cream in different places on the plate.

Heat the figs in the sauce. Take the hot cubes of planted.braten out of the oven and arrange them on the plate. Spread the figs on the plate and the cube. Garnish with the kale chips. Complete.