Charcoal-Roasted Celeriac Medallions with...Charcoal-Roasted Celeriac Medallions with Truffled Parsnip Velouté

A sophisticated exploration of root vegetables, featuring butter-poached celeriac with a silky truffle-infused parsnip cream and a crunchy pine nut gremolata.

Ingredients

Cooking Instructions

1. 01

   Use a 2-inch circular ring mold to punch out 12 thick medallions from the celeriac; reserve the trimmings for a later use or stock.

2. 02

   In a wide saucepan, melt 100g of the vegan butter with garlic and thyme. Submerge the celeriac medallions and confit over very low heat for 25 minutes until tender but not falling apart.

3. 03

   While the celeriac cooks, simmer the parsnips in the oat cream over medium heat until soft. Transfer to a high-speed blender, add truffle oil and a pinch of salt, and process until velvet-smooth.

4. 04

   Prepare the gremolata by finely chopping the toasted pine nuts and mixing them with the lemon zest and minced parsley.

5. 05

   Drain the celeriac medallions. Heat the remaining 50g of vegan butter in a heavy skillet over high heat. Sear the medallions for 2-3 minutes per side until a deep, dark golden-brown crust (resembling charcoal-roasting) forms.

6. 06

   Plate by spooning a generous pool of parsnip velouté in the center of four warmed plates. Place three medallions on each, garnish with the pine nut gremolata, and finish with a touch of flaky sea salt.