Slow-Roasted Celeriac Steak with...Slow-Roasted Celeriac Steak with Black Garlic Porcini Jus & Smoked Cauliflower-Macadamia Cream

An exquisite plant-based masterpiece featuring tender, herb-basted celeriac paired with a rich, umami-dense black garlic reduction and a velvety smoked macadamia purée.

Ingredients

Cooking Instructions

1. 01

   Using a 3-inch ring mold, cut the peeled celeriac rounds into perfect cylinders. Retain the scraps for vegetable stock if desired.

2. 02

   In a heavy-bottomed cast iron pan over medium heat, melt the vegan butter. Add the smashed garlic and thyme. Sear the celeriac steaks for 5 minutes on each side until deeply golden, continuously basting them with the foaming herb butter.

3. 03

   Transfer the pan with the celeriac and basting butter into an oven preheated to 180°C (350°F). Bake for 40-45 minutes, basting halfway through, until a cake tester slips effortlessly through the center.

4. 04

   Rehydrate the porcini mushrooms in 100ml of boiling water for 15 minutes. Drain, reserving the precious soaking liquid, and finely chop the porcinis.

5. 05

   For the Jus: In a small saucepan, sauté the minced shallot until translucent. Add the chopped porcinis and black garlic cloves, mashing them into a paste. Deglaze with red wine and reduce by half. Add the vegetable stock and reserved porcini liquid. Simmer for 20 minutes, then strain through a fine mesh sieve (chinois) pressing to extract all juices. Return to heat and reduce until it coats the back of a spoon.

6. 06

   For the Cream: Steam the cauliflower florets until completely tender. Transfer to a high-speed blender with the soaked macadamia nuts, almond milk, and smoked sea salt. Blend on high for 3 minutes until an ultra-silky, glossy cream forms. Adjust seasoning to taste.

7. 07

   For the Accents: Simmer mustard seeds, apple cider vinegar, maple syrup, and 60ml of water in a small pot for 15 minutes until the seeds plump up and absorb the liquid. In a separate small pan, flash-fry the sage leaves in a thin layer of hot oil for 10 seconds until crisp, then drain on paper towels.

8. 08

   To plate, spoon a generous pool of the Smoked Cauliflower-Macadamia Cream onto the center of each plate. Place a roasted Celeriac Steak on top. Spoon the rich Black Garlic Porcini Jus elegantly around the cream. Garnish the top of the steak with pickled mustard seeds and crispy sage leaves.