Smoked Celeriac 'Scallops' with...Smoked Celeriac 'Scallops' with Truffle Cauliflower Velouté

Name: Smoked Celeriac 'Scallops' with Truffle Cauliflower Velouté
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: 1 large celeriac root, peeled and cut into 1-inch thick discs; 400g cauliflower florets; 200ml unsweetened barista-style oat milk; 1 tablespoon white miso paste; 50g high-quality cultured vegan butter; 1 teaspoon premium black truffle oil; 50g blanched hazelnuts, toasted and roughly chopped; 0.5 cup fresh flat-leaf parsley, finely chopped; 1 tablespoon fresh lemon zest; 1 garlic clove, microplaned; 2 drops hickory liquid smoke

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Cuisine

Modern European Vegan

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Servings

⏱

Prep Time

30 mins

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Cook Time

40 mins

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Difficulty

Medium

Exquisite miso-glazed celeriac rounds seared to perfection, served over a velvet-smooth truffle-infused cauliflower cream and topped with a toasted hazelnut gremolata.

Modern European VeganMedium

Ingredients

•1 large celeriac root, peeled and cut into 1-inch thick discs

•400g cauliflower florets

•200ml unsweetened barista-style oat milk

•1 tablespoon white miso paste

•50g high-quality cultured vegan butter

•1 teaspoon premium black truffle oil

•50g blanched hazelnuts, toasted and roughly chopped

•0.5 cup fresh flat-leaf parsley, finely chopped

•1 tablespoon fresh lemon zest

•1 garlic clove, microplaned

•2 drops hickory liquid smoke

Cooking Instructions

01
Using a 2-inch circular cutter, punch out 'scallops' from the thick slices of celeriac. Set aside scraps for other uses like vegetable stock.
02
In a pot of simmering water seasoned with miso paste, blanch the celeriac discs for 6-8 minutes until slightly tender but still holding their shape. Drain and pat completely dry with a kitchen towel.
03
For the velouté, simmer cauliflower florets in oat milk until completely soft. Transfer to a high-speed blender, add truffle oil and a pinch of salt, and process until silky smooth. Keep warm.
04
Prepare the gremolata by combining toasted hazelnuts, parsley, lemon zest, microplaned garlic, and a touch of olive oil in a small bowl.
05
Heat a heavy-bottomed skillet over medium-high heat with the vegan butter and liquid smoke. Place the celeriac discs in the pan and sear for 3-4 minutes per side until deeply golden and caramelized, basting constantly with the melted butter.
06
To plate, spread a generous spoonful of the cauliflower velouté on each plate. Arrange 3 celeriac 'scallops' on top and garnish with the hazelnut gremolata and fresh micro-herbs.

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