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Foodxperience

Roasted beetroot, celeriac, miso and sambai

In this dish, the duck breast from the original recipe has been replaced by the vegetarian option of roasted beetroot.

Our FoodXperience chefs prepared for the autumn season! They got to work with typical autumn ingredients, such as game and poultry. But also special autumn ingredients like bison and guinea fowl are back on the workbench. This time, our chefs took on the challenge of preparing a full-fledged vegetarian version of each dish. This way, you can offer each of your guests a delicious autumn dish!

Ingredients

Coarse sea salt
Red beets

400gCeleriac
100gButter
2Sprigs of tarragon
Miso

6Cherry tomatoes
hojiblanca olive oil
Icing sugar

Olive oil
Gelespessa
Sambai
1Celeriac

carrot sous-vide

Mustard cress

Preparation

  1. Wash the beets well, place them in a pan, and cover with coarse sea salt.
  2. Make sure the beets are well covered. Place in an oven at 150°C for two hours.
  3. Let cool slightly and clean the beets.

  1. Cut the celeriac into equal cubes.
  2. Place the tarragon sprigs with the cut celeriac and the butter in a cooking bag and steam until done.
  3. Remove the tarragon and fry half of the celeriac in a little olive oil.
  4. Put the rest in the blender and season with pepper, salt, and miso. Yellow beets:
  5. Wash the yellow beets and cook and blanch in salted water.
  6. Slice the beets into thin slices.

  1. Slice the cherry tomatoes into thin slices.
  2. Drizzle with olive oil.
  3. Sprinkle with a little powdered sugar and dry in an oven at 100°C.

  1. Clean the celeriac and cut into slices.
  2. Brush the slices with olive oil and briefly grill on the barbecue.
  3. Put the slices in a juicer and reduce the juice by half.
  4. Season the juice with sambai and salt.
  5. Thicken with gelespessa.

  1. Cut the carrots in half lengthwise and place on a baking dish.
  2. Brush with olive oil.
  3. Char with a blowtorch.

  1. Cut the roasted beet into the desired shape.
  2. Fry the roasted beet in olive oil.
  3. Spoon the celeriac puree onto the plate.
  4. Place the fried celeriac cubes on top.
  5. Place the fried red beet on the celeriac cubes.
  6. Cut the baby carrots to the desired size.
  7. Insert the baby carrots into the celeriac puree.
  8. Insert the dried tomatoes and the yellow beet in between.
  9. Pour the celeriac jus around the dish.
  10. Before serving, insert a few sprigs of mustard cress around the dish.