200°C · 15-30 minAllergens
Gluten
Lactose
Selderij
Ei
Sulfiet
SojaCeleriac au Vin
A classic dish in a vegetarian guise, making it just as delicious and surprising. I roast the celeriac for a long time in the oven and then let it simmer in the sauce, resulting in a buttery-soft and flavourful root. The sauce is made in the classic 'coq au vin' style, with red wine, sautéed mushrooms, silverskin onions, and fresh bay leaves. I add extra depth to this vegetarian sauce with white miso. Accompanying this is cake salé, a French savoury cake filled with beetroot, olives, and enriched with the flavour of Parmesan cheese. Enjoy!
Celeriac, mushrooms, celery, courgette, carrot, beetroot, white onion, fennel, garlic, potato, fresh bay leaves and thyme, kalamata olives, silverskin onions, smoked paprika powder, smoked salt, sea salt flakes, Parmesan cheese, pasteurised free-range egg, white miso (soybean paste), baking powder, self-raising flour, brandy, red wine, maple syrup, organic vegetable stock, extra virgin olive oil, pepper and salt, sunflower oil.
Allergens: alcohol, ei, gluten, koemelk, selderij, soja, sulfiet.
Microwave
Heat the sauce with the celeriac loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Heat the cake for 30 seconds on baking paper.
Oven — 200°C, 15-30 minMarleen's choice
Preheat the sauce with the celeriac covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). In the last 5-10 minutes, place the cake on baking paper alongside.