busyfood.net – Celeriac steak with mash and gochujang sauce



<img src="https://images.immediate.co.uk/production/volatile/sites/2/2020/09/2020-09-04-OLI_10201728r_preview-1ca11b0.jpg?quality=90&#038;resize=620,413" srcset="https://images.immediate.co.uk/production/volatile/sites/2/2020/09/2020-09-04-OLI_10201728r_preview-1ca11b0.jpg?quality=45&amp;resize=1440,959 1440w, https://images.immediate.co.uk/production/volatile/sites/2/2020/09/2020-09-04-OLI_10201728r_preview-1ca11b0.jpg?quality=45&amp;resize=1200,799 1200w, https://images.immediate.co.uk/production/volatile/sites/2/2020/09/2020-09-04-OLI_10201728r_preview-1ca11b0.jpg?quality=90&amp;resize=960,639 960w, https://images.immediate.co.uk/production/volatile/sites/2/2020/09/2020-09-04-OLI_10201728r_preview-1ca11b0.jpg?quality=90&amp;resize=720,479 720w, https://images.immediate.co.uk/production/volatile/sites/2/2020/09/2020-09-04-OLI_10201728r_preview-1ca11b0.jpg?quality=90&amp;resize=576,383 576w, https://images.immediate.co.uk/production/volatile/sites/2/2020/09/2020-09-04-OLI_10201728r_preview-1ca11b0.jpg?quality=90&amp;resize=360,239 360w, https://images.immediate.co.uk/production/volatile/sites/2/2020/09/2020-09-04-OLI_10201728r_preview-1ca11b0.jpg?quality=90&amp;resize=180,119 180w, " sizes="(max-width: 620px) 100vw, 620px" width="620" height="413" class="wp-image-113795 alignnone size-landscape_thumbnail" alt="Celeriac steak with mash and gochujang sauce" title="Celeriac steak with mash and gochujang sauce" /> <body>
<p><em>Try this roast celeriac steak recipe then check out our <a href="https://www.olivemagazine.com/recipes/family/celeriac-soup-with-chorizo-oil/">celeriac soup</a>, <a href="https://www.olivemagazine.com/recipes/entertain/potato-and-celeriac-gratin/">celeriac gratin</a> and more <a href="https://www.olivemagazine.com/recipes/best-celeriac-recipes/">celeriac recipes</a>. </em></p>
<p><em>Vegan recipe author Richard Makin says: “I like to score the surface of each ‘steak’ before marinating to make sure it really soaks up flavour when cooking. This also helps the roasted celeriac to crisp and caramelise on the outside while staying beautifully tender inside. The sauce matches Korean gochujang (a delicious fermented chilli paste with a moreish savoury flavour) with soy milk for a velvety smooth, umami twist on a classic steak sauce. Be sure to pick a large, fresh celeriac, ideally without too many visible roots, to guarantee nice round celeriac steaks.”</em></p>
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<div class="template-article__recipe-key-data">
<ul class="recipe-key-data">
<li class="recipe-key-data__item servings">
<span class="recipe-key-data__text">100</span>
</li>

<li class="recipe-key-data__item total_time">
<span class="recipe-key-data__key">Total time</span>
<span class="recipe-key-data__value">
1 hours </span>
</li>

<li class="recipe-key-data__item note">
<span class="recipe-key-data__key">Note</span>
<span class="recipe-key-data__value">+ Marinating</span>
</li>

<li class="recipe-key-data__item difficulty">
<span class="recipe-key-data__key">Difficulty</span>
<span class="recipe-key-data__value">Easy</span>
</li>
</ul>
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<div class="row">
<h3 class="template-article__ingredients-title">Ingredients</h3>
<h4></h4>

<ul class="list-group">
<li class="list-group__item">
celeriac 800g </li>
<li class="list-group__item">
red wine (check it’s vegan) 120ml </li>
<li class="list-group__item">
olive oil 80ml </li>
<li class="list-group__item">
liquid smoke or smoked paprika 1 tbsp </li>
<li class="list-group__item">
soy sauce 60ml </li>
<li class="list-group__item">
maple syrup 1½ tbsp </li>
<li class="list-group__item">
dried thyme ½ tsp </li>
<li class="list-group__item">
black peppercorns coarsely cracked with a pestle and mortar to make ½ tbsp </li>
<li class="list-group__item">
Maris Piper potatoes 750g, peeled and halved </li>
<li class="list-group__item">
vegan butter 55g </li>
<li class="list-group__item">
soy milk 50ml </li>
<li class="list-group__item">
gochujang 1 tbsp </li>
<li class="list-group__item">
soy milk 80ml </li>
</ul>
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<h3 class="post-method-steps__title section-heading-1">Method</h3>
<ul class="post-method-steps__collection">
<li class="post-method-steps__item">

<p class="post-method-steps__subheading heading-6">Step 1</p>
<div class="editor-content">
<p>Wash and dry the celeriac well. Slice it into four ½-inch-thick discs, and then carefully slice off the outside skin, being careful not to remove more than ½cm from each disc. Use a sharp knife to score shallow lines ½cm apart across the top of each disc, then rotate each disc by 45 degrees and repeat so the score lines form rough diamonds. Set aside.</p>
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<p class="post-method-steps__subheading heading-6">Step 2</p>
<div class="editor-content">
<p>To make the marinade, whisk together the wine, olive oil, liquid smoke, soy sauce, maple syrup, thyme and peppercorns. Transfer three-quarters of the marinade to a bowl and set aside.</p>
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<p class="post-method-steps__subheading heading-6">Step 3</p>
<div class="editor-content">
<p>Transfer the discs to a large reusable ziplock bag and pour in the remaining quarter of the marinade. If the celeriac is not fully coated, use a little more marinade from the bowl. Seal the bag and put in the fridge to marinate for 1-4 hours.</p>
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<p class="post-method-steps__subheading heading-6">Step 4</p>
<div class="editor-content">
<p>Once the celeriac is marinated, heat the oven to 200C/fan 180C/gas 6 and line a baking tray with baking paper. Remove the celeriac from the marinade and put on the tray, scored-side up. Using a pastry brush, coat the celeriac in a little extra marinade before putting the tray in the oven.</p>
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<p class="post-method-steps__subheading heading-6">Step 5</p>
<div class="editor-content">
<p>Cook for 15 minutes before turning the discs over, brushing with a little extra marinade and cooking for a further 15 minutes. Reserve the remaining marinade for the sauce.</p>
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<p class="post-method-steps__subheading heading-6">Step 6</p>
<div class="editor-content">
<p>While the celeriac cooks, make the mash. Heat a large pan of water until boiling, then cook the potatoes for 20 minutes until very tender and a knife can easily be inserted into the centres. Drain the potatoes and leave them to steam in the colander for 5 minutes.</p>
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<p class="post-method-steps__subheading heading-6">Step 7</p>
<div class="editor-content">
<p>Return the potatoes to the pan and mash well until smooth. Add the butter and then the soy milk a splash at a time (you may not need all of it). Season with salt and pepper then cover to keep warm.</p>
</div>
<p class="post-method-steps__subheading heading-6">Step 8</p>
<div class="editor-content">
<p>To make the sauce, add the gochujang and soy milk to the reserved marinade, and whisk until combined. Pour the mixture into a medium, high-sided frying pan and warm over medium heat. Bring to a simmer, stirring often, but don’t allow the sauce to boil. Reduce the sauce by half until you have a glossy, aromatic sauce which is a chocolatey brown colour. If the sauce thickens too much, use a little extra wine to thin it out.</p>
</div>
<p class="post-method-steps__subheading heading-6">Step 9</p>
<div class="editor-content">
<p>Serve the celeriac steaks, scored-side up, on top of the mash with a generous serving of sauce on top.</p>
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</li>
</ul>
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<div class="template-article__additional-info">
<h3><a href="https://www.olivemagazine.com/author/richardmakin/">See more of Richard Makin’s recipes here</a></h3>
[image id="112653" size="landscape_thumbnail" align="none" title="Vegan Cacio e Pepe Recipe" alt="Vegan Cacio e Pepe Recipe" classes=""]
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<h2 class="section-heading-1">Nutritional data</h2>
<ul class="item-details-list">
<li class="item-details-list__item">
<span class="item-details-list__key">kcals</span>
<span class="item-details-list__value">517</span>
</li>
<li class="item-details-list__item">
<span class="item-details-list__key">fat</span>
<span class="item-details-list__value">30g</span>
</li>
<li class="item-details-list__item">
<span class="item-details-list__key">saturates</span>
<span class="item-details-list__value">5g</span>
</li>
<li class="item-details-list__item">
<span class="item-details-list__key">carbs</span>
<span class="item-details-list__value">41.8g</span>
</li>
<li class="item-details-list__item">
<span class="item-details-list__key">sugars</span>
<span class="item-details-list__value">12.3g</span>
</li>
<li class="item-details-list__item">
<span class="item-details-list__key">fibre</span>
<span class="item-details-list__value">13.9g</span>
</li>
<li class="item-details-list__item">
<span class="item-details-list__key">protein</span>
<span class="item-details-list__value">7.4g</span>
</li>
<li class="item-details-list__item">
<span class="item-details-list__key">salt</span>
<span class="item-details-list__value">2.8g</span>
</li>
</ul>
</div>



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