Miso-Glazed Celeriac Steak with...Miso-Glazed Celeriac Steak with Truffled Hazelnut Velouté

Name: Miso-Glazed Celeriac Steak with Truffled Hazelnut Velouté
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 4
Ingredients: 1 large celeriac, peeled and sliced into 2-inch thick discs; 3 tbsp high-quality white miso paste; 1 tbsp grade A maple syrup; 250ml unsweetened hazelnut milk; 100g roasted hazelnuts, skins removed; 50g cultured vegan butter; 2 French shallots, finely minced; 1 tsp premium black truffle oil; 500ml organic vegetable bouillon; 1 tbsp rice vinegar; Fresh micro-greens for garnish

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Cuisine

Modern European

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Servings

⏱

Prep Time

30 mins

🍳

Cook Time

75 mins

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Difficulty

Hard

A sophisticated plant-based entree featuring slow-roasted celeriac basted in white miso, served atop a velvet-smooth toasted hazelnut emulsion and finished with black truffle essence.

Modern EuropeanHard

Ingredients

•1 large celeriac, peeled and sliced into 2-inch thick discs

•3 tbsp high-quality white miso paste

•1 tbsp grade A maple syrup

•250ml unsweetened hazelnut milk

•100g roasted hazelnuts, skins removed

•50g cultured vegan butter

•2 French shallots, finely minced

•1 tsp premium black truffle oil

•500ml organic vegetable bouillon

•1 tbsp rice vinegar

•Fresh micro-greens for garnish

Cooking Instructions

01
Submerge celeriac discs in seasoned vegetable stock and simmer gently for 40 minutes or until tender but holding shape.
02
For the velouté, sauté minced shallots in 20g of vegan butter until translucent. Add roasted hazelnuts and hazelnut milk. Simmer for 10 minutes.
03
Transfer the hazelnut mixture to a high-speed blender. Blend until completely smooth and pass through a fine-mesh chinois for a silky texture.
04
In a small bowl, whisk miso paste, maple syrup, and rice vinegar to create a concentrated glaze.
05
Heat the remaining vegan butter in a heavy cast-iron skillet over medium-high heat. Sear the celeriac discs until a deep golden crust forms on both sides.
06
Generously brush the miso glaze onto the steaks and place under a hot broiler for 2-3 minutes until the glaze bubbles and slightly chars.
07
To serve, pour a circle of hazelnut velouté in the center of a warmed plate. Place the celeriac steak on top. Drizzle with truffle oil and garnish with micro-greens and crushed hazelnuts.

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