Vegan roast is a healthy, simple and inviting dish: roasted celeriac, with a dense and flavorful mushroom sauce.
Celeriac is a food rich in vitamin K: it contains a good property that is able to contrast the brain damage related to Alzheimer’s disease, its juice gives you a feeling of fullness and purifying effects, it is high in fiber and low in calories.
The mushroom sauce gives it a more intense flavor and an irresistible scent, which contributes to make special your dinner.
Prep 20 min | Cook 150 min | Total 170 min | Portion 5
The recipe
For the roast
- 1 big size celeriac
- 15 g minched fresh sage
- 15 g fresh rosemary
- 1 pinch of salt
- Some extra virgin olive oil
- A pinch of salt
For the sauce
- 400 g Champignon mushrooms
- 1 medium size golden onion
- 15 g potatoe starch
- 100 ml white wine
- 300 ml warm water
- 40 ml extra virgin olive oil
- 1 tea spoon concetrated tomato sauce
- 1 pinch of salt
- 5 g thyme
- 5 g sweet paprika poder
- A pinch of salt
Method:
- Cut the roots from the celeriac and wash it perfectly. (Pay attention not peel it).
- In a bowl, put sage, rosemary, a pinch of pepper, salt to taste and some oil, then let it soak for at least an hour.
- Make holes on the surface of celeriac with the tip of a knife and season it with a spice mix and oil, covering all the surface.
- Wrap it well in a sheet of baking paper and a sheet of aluminum foil. (Caution: cover it well with the baking paper to avoid coming into contact with the aluminium foil)
- Cook in preheated oven at 180 degrees for about 2 hours, regularly turning during cooking process.
- Meanwhile, prepare the sauce and finely chop the onion.
- Cut the mushrooms into thin slices.
- In a frying pan, heat 40 ml oil and slightly sauté onion, until browdened.
- Put the mushrooms in the pan, cook over low heat for 10 minutes, stirring them regularly.
- Pour the hot water, tomato concentrated sauce, paprika powder, thyme, a pinch of pepper and salt to taste and cook for a few minutes.
- Simmer with white wine until reduced, for about 5 minutes or until the liquid has evaporated.
- Add potato starch and stir to mix it well.
- Cook over low heat for 10 minutes, stirring it regularly.
- Put it off from the heat for about 2 minutes.
- Take the celeriac out of the oven and make sure it is well cooked, then let it slightly cool.
- Cut it into slices and serve it with hot sauces and toppings.
My advices:
- You can serve it together with baked potatoes.
- You can add more or less spices, as you prefer.
