planted.roast with celery 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

Celery cream
350g celery root, peeled and cut into 2cm 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

Beetroot
5 pieces of beetroot
500g salt
Zest 3 pieces of oranges
30g cumin

nut soil
40g panko
40g nut mixture, chopped into small pieces
Salt and sugar to taste

Preparation

Peel the potatoes and cut them into walnut-sized pieces. Cut the shallots into small pieces and sauté them in a little vegan butter. Add the potatoes and celery 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.

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

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

Preheat the oven to 160°C.

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

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

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

Cut planted.fried into slices and fry in a pan with a little vegetable oil over medium heat for a minute on both sides until the slices are golden brown. Heat the celery cream, the planted.roast sauce and the beetroot corners. Spread the celery cream on the plate and place two slices of the planted roast on top. Spread the nut mixture and arrange the celery salad on top. Finally, pour the sauce into the gaps and a little onto the planted.roast slices. Complete.