Locations
  • Language

      • 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. 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
      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

      Preparation

      1
      Peel the potatoes and cut them into walnut-sized pieces. Chop the shallots finely and sauté in a little vegan butter. Add the potatoes and celery and sauté. Deglaze with the port wine.
      2
      Pour in the oat milk and cook everything over medium heat until soft and there is hardly any liquid left.
      3
      Put everything in a blender and mix into a puree and season with salt, pepper and nutmeg.
      4
      Cut off the leaves from the celery and place in a bowl with cold water. Cut off the root end 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 celery stalks in slices in it and arrange after draining a little.
      6
      Preheat the oven to 160°C.
      7
      Mix the salt with the orange zest and place the orange salt in a fireproof dish.
      8
      Carefully clean the beetroot and cut off the top and bottom. Place the beetroot on the bed of salt and cover with aluminum foil. Place in the oven and bake for 60 Min. Remove from the oven and remove the salt. Now cut the beetroot into wedges.
      9
      Mix the panko with the nut mixture and season with salt and sugar, then 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.
      All Recipes