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      • planted.roast with parsley root 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. 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
      1
      planted.roast
      Parsley root cream
      350g
      Parsley root, peeled
      100g
      Potato, mainly waxy
      2
      Shallots peeled
      200ml
      Oat milk
      30g
      vegan butter
      50ml
      Port wine, white
      Salt & pepper & nutmeg
      Port wine fig
      200g
      Dried figs
      100ml
      Port wine red
      100ml
      Rotwein
      100ml
      Orange juice
      50g
      Sugar
      1
      Bag of vegan jus from planted.roast
      1
      Bay leaf
      1
      Piece of star anise
      5
      Allspice grains in a spice bag
      Pumpernickel earth
      100g
      Pumpernickel
      25g
      Maple syrup
      1 tsp
      Raspberry vinegar
      1 tbsp
      Lemon oil
      a little salt
      Kale chips
      100g
      cleaned kale leaves
      500g
      rapeseed oil
      Salt

      Preparation

      1
      Peel the potatoes and cut them into walnut-sized pieces. Cut the parsnip into walnut-sized pieces.
      2
      Finely chop the shallots and sauté them in a little vegan butter. Add the potatoes and parsnip and sauté. Deglaze with the port wine.
      3
      Pour in the oat milk and cook everything over medium heat until soft and there is hardly any liquid left. Put everything in a mixer and mix to a puree and season with salt, pepper and nutmeg.
      4
      Put the sugar in a saucepan and add some water. Bring to a boil and slowly reduce to a caramel until golden brown. Add the figs.
      5
      Deglaze with the red wine and port and pour in the orange juice. Add the spices and reduce over medium heat. Remove the spices and add the vegan gravy and bring to a creamy boil.
      6
      Mix, blend, and season the ingredients for the pumpernickel soil.
      7
      Heat the rapeseed oil in a medium saucepan to 165°C. Place a portion of the kale leaves in the hot fat and immediately cover almost completely with the lid so that the fat does not splash out. Gently move the kale leaves around while frying and remove when they are crispy. Degrease on a paper towel and lightly salt. Keep until ready to serve.
      8
      Preheat the oven to 160°C fan. Put some rapeseed oil in a non-stick frying pan and carefully fry the planted.roast cubes over a medium heat until golden brown on all sides. Now place on an ovenproof dish and place in the oven for 10-15 minutes.
      9
      Heat the parsley root puree. Arrange the pumpernickel soil on a plate with a spoon. Arrange the parsley root cream in various places on the plate.
      10
      Heat the figs in the sauce. Remove the hot cubes of planted.roast from the oven and arrange on the plate. Arrange the figs on the plate and the cubes. Garnish with the kale chips. Done.
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