Celeriac Steak with Parsnip Purée and Mushroom Jus

Ingredients by component

Roasted celeriac

• 800 g celeriac
• 25 ml olive oil
• 4 g salt

Parsnip purée

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

Mushroom reduction

• 200 g button mushrooms
• 100 g shallots
• 15 ml olive oil
• 400 ml unsalted vegetable stock
• 15 ml soy sauce
• 10 ml balsamic vinegar

Hazelnut crumb

• 40 g hazelnuts
• 20 g breadcrumbs
• 10 ml olive oil
• 1 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. Roasted celeriac: Peel the celeriac and cut into 3 cm thick steaks. Coat with oil and salt.
3. Roasted celeriac: Cover on a baking tray and roast at 190°C for 40 minutes; uncover for another 20–25 minutes, until a knife slides easily through the centre.
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. Mushroom reduction: Finely chop mushrooms and shallots and brown in oil for 10–12 minutes. Add vinegar and scrape up the browned bits.
8. Mushroom reduction: Add stock and soy sauce and simmer uncovered for 20 minutes. Strain, press out juices and reduce to about 120 ml, until it lightly coats a spoon.
9. Hazelnut crumb: Toast hazelnuts at 170°C for 8 minutes, cool and chop coarsely.
10. Hazelnut crumb: Toast breadcrumbs in oil for 2–3 minutes. Stir in hazelnuts and salt and cool in a thin layer to stay crisp.
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.