Charcoal-Roasted Celeriac Steak with...Charcoal-Roasted Celeriac Steak with Truffle-Parsnip Silk & Hazelnut Demi-Glace

A masterclass in plant-based gastronomy featuring slow-roasted, smoked celeriac paired with a velvety, truffle-infused parsnip purée, pickled chanterelles, and a rich, toasted hazelnut reduction.

Ingredients

Cooking Instructions

1. 01

   Preheat the oven to 180°C (350°F). Pierce the celeriac multiple times with a fork. Rub with olive oil, sea salt, crushed garlic, and thyme. Wrap tightly in double-layered aluminum foil and roast for 1.5 hours until completely tender in the center.

2. 02

   To prepare the pickled chanterelles, heat the white wine vinegar, 50ml water, and a pinch of sugar to a boil. Pour the hot liquid over the cleaned chanterelles and let them steep at room temperature for at least 30 minutes.

3. 03

   For the Parsnip Silk, boil the parsnips in salted water until completely soft (about 15-20 minutes). Drain well, then transfer to a high-speed blender. Add the almond milk, vegan butter, and truffle oil. Blend on high until completely smooth, glossy, and velvet-like. Season with salt to taste and keep warm.

4. 04

   For the Hazelnut Demi-Glace, bring the vegetable stock to a boil in a small saucepan and reduce by half. Whisk in the soy sauce, maple syrup, and crushed hazelnuts. Simmer for 10 minutes to infuse, then whisk in the cornstarch slurry to thicken slightly into a glossy glaze.

5. 05

   Unwrap the roasted celeriac and let it cool slightly. Carefully peel away the outer skin. Slice the tender core into four thick, beautiful 'steaks'. Heat a splash of oil in a cast-iron skillet and sear the steaks until caramelized and deeply golden brown on both sides.

6. 06

   To plate, spoon a generous pool of Truffle-Parsnip Silk onto each plate. Place a seared Celeriac Steak in the center. Top with the drained pickled chanterelles and microgreens. Spoon the hot Hazelnut Demi-Glace elegantly around the plate and serve immediately.