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planted.roast with parsley root cream
Duration:
60 min
Level:
Medium
Made by:
Steffen Sinzinger
Steffen Sinzinger, born in 1980, is a chef living in Berlin and has been a passionate food blogger for more than 10 years now. He is a fixture on the German-language blogging scene, and his wide-ranging topics appeal to both professional chefs and the home-cooking faction. As probably Germany's only chef, he regularly produces his own blog called Berliner Speisemeisterei and helped launch GOOD n' Vegan, the first purely vegan delivery service.
Ingredients
4
Servings
1 planted .roast
Parsley root cream
350g parsley root, peeled
100g potato, mainly waxy
2 shallots, peeled
200 ml oat milk
30g vegan butter
50ml port wine, white
salt, pepper, nutmeg
Port wine figs
200g dried figs
100ml red port wine
100ml red wine
100ml orange juice
50g sugar
1 bag of vegan jus from planted.roast
1 bay leaf
1 star anise
5 allspice grains in a spice bag
Pumpernickel earth
100g pumpernickel
25g maple syrup
1 tsp raspberry vinegar
1 tbsp lemon oil
a little salt
Kale chips
100g cleaned kale leaves
500g rapeseed oil
salt
Preparation
1
Peel the potatoes and cut into walnut-sized pieces. Cut the parsley root into walnut-sized pieces.
2
Chop the shallots and sweat them in a little vegan butter. Add the potatoes and parsley root and sweat. Deglaze with the port wine.
3
Pour the oat milk and cook everything over medium heat until hardly any liquid remains. Put everything in a blender and blend to a puree and season with salt, pepper and nutmeg.
4
Put the sugar in a saucepan and add a little water. Bring to a boil and slowly boil down to a caramel until golden brown. Add the figs.
5
Deglaze with the red wine and port and pour in the orange juice. Add the spices and reduce to medium heat. Remove the spices and add the vegan gravy and boil until creamy.
6
Combine ingredients for pumpernickel soil, mix and season to taste.
7
Heat the canola oil in a medium saucepan to 165°C. Place a portion of the kale leaves in the hot fat and immediately cover almost completely with the lid so that the fat does not splash out. Gently move the kale leaves around while frying and remove when they are crispy. Degrease on a paper towel and lightly salt. Keep until ready to serve.
8
Preheat the oven to 160°C fan oven. Pour some rapeseed oil into a non-stick pan and carefully fry the planted.roast cubes over a medium heat until golden brown on all sides. Now place on an ovenproof dish and place in the oven for 10-15 minutes.
9
Heat the parsley root puree. On a plate, arrange the pumpernickel puree with a spoon. Arrange the parsley root cream in different places on the plate.
10
Heat the figs in the sauce. Remove the hot cubes of planted.roast from the oven and arrange on the plate. Arrange the figs on the plate and the cubes. Garnish with the kale chips. Done.
