Glazed Celeriac Fillet with white bean-leek ragout and hazelnut cranberry salsa
Recipe and image courtesy Tony Keogh of Cornucopia Restaurant
Serves 4
For the fillet
1 large celeriac peeled, squared off and cut into 4 fillets
5 tbsp tamari or good quality soy sauce
Heaped tbsp agave or maple syrup
level tbsp smoked paprika
10g nutritional yeast flakes
2 tbsp sunflower or rapeseed oil
Tbsp vegan Worcestershire sauce [optional]
For the Ragout
Tbsp sunflower or rapeseed oil
2 medium leeks rinsed and sliced
1 large clove minced garlic
2 bay leaves
100ml white wine
100ml stock
1 can cooked cannellini beans [net 240g]
1 block silken tofu
Juice ½ lemon
Tsp Dijon mustard
Tbsp pesto
Pinch of each salt, nutmeg, clove, Pepper
For the Salsa
40g dried cranberries
40g toasted milled hazelnuts
Tsp nutritional yeast
Zest and juice half a lemon
Tsp fresh chopped mint
Method
Preheat the oven to 190ºC. In a large bowl whisk together the tamari, syrup, paprika, yeast flakes, oil and Worcestershire sauce. Place your celeriac “fillets” into a small oven tray pour over the marinade ensuring the fillets are coated.
There should be a little excess marinade in the bottom of the tray. This will be absorbed, and it will also help the celeriac to steam as it heats up. After 45 minutes remove the foil turn over the fillets and spoon any remaining marinade over the top. Return the tray to the oven uncovered for another 10 minutes or so to cook through and absorb the remaining juices.
While the celeriac is in the oven baking, make the ragout. Bring a little oil to a shimmer in a saucepan and add the leeks along with the minced garlic and bay. Add the wine and the stock and simmer gently for a few minutes until the leek is tender and the alcohol has cooked off the wine. Add the cooked beans. In a blender puree the silken tofu, lemon, mustard, pesto and spices. Stir this into the leek mixture and bring it to a gentle simmer.
For the salsa combine all the ingredients. Serve the ragout in a bowl topped with a fillet, a dollop of soy yogurt and a sprinkling of salsa.
