Miso-Glazed Celeriac Steak with...Miso-Glazed Celeriac Steak with Toasted Hazelnut Velouté & Chive Oil

A sophisticated vegan entrée featuring slow-roasted celeriac hearts basted in a savory umami glaze, served over a silky toasted hazelnut cream and finished with vibrant herb-infused oil.

Ingredients

Cooking Instructions

1. 01

   Preheat your oven to 200°C (400°F). Toast hazelnuts on a baking tray for 8-10 minutes until golden; rub in a towel to remove skins.

2. 02

   Use a round pastry cutter to shape the celeriac slices into perfect cylinders. Whisk together the miso, maple syrup, rice vinegar, and 20ml of olive oil to create the glaze.

3. 03

   Generously coat the celeriac steaks in the miso glaze and place on a parchment-lined tray. Roast for 40-45 minutes, basting with remaining glaze every 15 minutes until tender and deeply caramelized.

4. 04

   For the velouté, sauté shallots in a pan with a splash of oil until translucent. Add 100g of the toasted hazelnuts, vegetable stock, and oat cream. Simmer gently for 15 minutes.

5. 05

   Transfer the hazelnut mixture to a high-speed blender. Process until completely smooth, then pass through a fine-mesh chinois or sieve. Season with salt to taste.

6. 06

   Blanch the chives in boiling water for 10 seconds, then immediately shock in ice water. Blend the dried chives with 40ml of olive oil until bright green, then strain through a coffee filter.

7. 07

   Flash-fry the sage leaves in a small amount of oil for 30 seconds until crisp but still green. Drain on paper towels.

8. 08

   To plate: Pour a generous pool of hazelnut velouté into the center of a shallow bowl. Place the celeriac steak in the center. Garnish with crushed remaining hazelnuts, dots of chive oil, and crispy sage leaves.