Balsamic Tempeh with Parsnip Purée and Hazelnuts

Ingredients by component

Balsamic-glazed tempeh

• 400 g tempeh
• 20 ml olive oil
• 25 ml balsamic vinegar
• 20 ml soy sauce
• 15 ml maple syrup
• 50 ml water

Parsnip purée

• 400 g parsnips
• 100 ml unsweetened oat milk
• 15 ml olive oil
• 10 ml lemon juice
• 2 g salt

Hazelnut crumb

• 40 g hazelnuts
• 20 g breadcrumbs
• 10 ml olive oil
• 1 g salt

Quick-pickled radish

• 120 g radishes
• 50 ml apple cider vinegar
• 50 ml water
• 10 g sugar
• 2 g salt

Preparation and assembly

1. Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.
2. Balsamic-glazed tempeh: Cut tempeh into 1 cm triangles and steam for 10 minutes. Dry and pan-fry in oil for 3 minutes per side.
3. Balsamic-glazed tempeh: Add vinegar, soy sauce, syrup and water. Simmer for 3–5 minutes, turning to glaze evenly.
4. Parsnip purée: Clean the vegetables, cut into small even pieces and boil for about 20 minutes until completely tender.
5. Parsnip purée: Drain well and blend while warm with heated oat milk, oil, lemon and salt. Pass through a fine sieve for a smooth texture.
6. Parsnip purée: Keep warm in a covered bowl over barely simmering water and stir before serving.
7. Hazelnut crumb: Toast hazelnuts at 170°C for 8 minutes, cool and chop coarsely.
8. Hazelnut crumb: Toast breadcrumbs in oil for 2–3 minutes. Stir in hazelnuts and salt and cool in a thin layer to stay crisp.
9. Quick-pickled radish: Bring vinegar, water, sugar and salt to the boil and take off the heat. Slice radishes very thinly.
10. Quick-pickled radish: Pour over radishes and stand for 25 minutes. Drain the amount needed for plating; the pickling liquid is not part of the serving.
11. Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates.

Tip

Always sieve purées for a fine texture. Add reductions gradually and taste a complete bite before adding salt. Time includes the stated resting and chilling periods and is an editorial estimate.