Miso-Glazed Smoked Celeriac 'Steak'...Miso-Glazed Smoked Celeriac 'Steak' with Truffled Parsnip Silk

Name: Miso-Glazed Smoked Celeriac 'Steak' with Truffled Parsnip Silk
Prep time: 45 min
Cook time: 120 min
Total time: 165 min
Yield: 4
Ingredients: 1 large whole celeriac, peeled and cut into 2cm thick discs; 2 tbsp dark red miso paste; 1 tbsp grade A maple syrup; 1 handful of applewood chips for smoking; 500g parsnips, peeled and roughly chopped; 150ml high-fat oat cream; 1 tsp high-quality white truffle oil; 60g cultured vegan butter; 50g blanched hazelnuts, toasted and crushed; 1 bunch fresh flat-leaf parsley, finely chopped; Zest of 1 organic lemon; 1 small clove garlic, microplaned; 200ml intense vegetable bouillon

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Cuisine

Modern European Vegan

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Servings

⏱

Prep Time

45 mins

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Cook Time

120 mins

⭐

Difficulty

Hard

A masterclass in plant-based textures featuring slow-roasted celeriac deeply infused with wood-smoke and umami, served atop a velvet-smooth parsnip purée and finished with a bright hazelnut gremolata.

Modern European VeganHard

Ingredients

•1 large whole celeriac, peeled and cut into 2cm thick discs

•2 tbsp dark red miso paste

•1 tbsp grade A maple syrup

•1 handful of applewood chips for smoking

•500g parsnips, peeled and roughly chopped

•150ml high-fat oat cream

•1 tsp high-quality white truffle oil

•60g cultured vegan butter

•50g blanched hazelnuts, toasted and crushed

•1 bunch fresh flat-leaf parsley, finely chopped

•Zest of 1 organic lemon

•1 small clove garlic, microplaned

•200ml intense vegetable bouillon

Cooking Instructions

01
Whisk the miso paste, maple syrup, and a tablespoon of water to create a glaze. Brush the celeriac discs generously on both sides.
02
Using a stovetop smoker or smoking gun, cold-smoke the glazed celeriac discs for 15 minutes to permeate the root with applewood aroma.
03
Vacuum seal the celeriac or wrap tightly in parchment paper and foil. Roast at 180°C (350°F) for 1 hour until tender but holding its shape.
04
In a saucepan, simmer parsnips in oat cream and vegetable stock until completely soft. Drain excess liquid, reserving a small amount.
05
Transfer parsnips to a high-speed blender with truffle oil and half the vegan butter. Blitz until silky smooth, passing through a fine chinois for a professional finish.
06
Prepare the gremolata by mixing the crushed hazelnuts, chopped parsley, lemon zest, and garlic in a small bowl.
07
Heat a heavy cast-iron skillet. Add the remaining vegan butter and sear the roasted celeriac steaks for 2 minutes per side until deeply caramelized and charred at the edges.
08
To plate, spoon a generous 'swoosh' of the parsnip silk onto warmed plates. Place the celeriac steak in the center and top with a vibrant cluster of hazelnut gremolata.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023