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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. He is an established part of the German-speaking blogger scene and his broad range of topics appeals to both professional chefs and home cooks. As probably Germany's only chef, he regularly produces his own blog called Berliner Speisemeisterei and co-founded 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 cook 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 a spice bag and simmer over medium heat until the red wine has reduced. Remove a third of the chestnuts and set aside.
      2
      Pour in the vegetable stock and continue cooking until the chestnuts are soft and the stock has almost completely reduced.
      3
      Remove the spice bag and put everything in a mixer and mix to a fine puree. Season with salt and pepper.
      4
      Remove the savoy cabbage leaves from the stalk. Bring salted water to the boil and blanch the leaves in it for approx. 2 minutes and then quench them in ice water. Dry with kitchen paper and lay out a strip on kitchen paper. Spread the chestnut cream on top.
      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 a boil in a saucepan with the sugar, water and salt, and thicken while stirring with the cornstarch.
      7
      Peel the parsnip, remove the stalk and cut into wedges. Add vegetable oil to a wide pan and fry the wedges in it over high heat. Deglaze with the port wine and reduce it. Pour in the vegetable stock and simmer the parsnip until 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, add the sauce to the plate. Done.
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