Richard Makin is a vegan cook and blogger. Find more of his recipes at Omagazine.com and follow him on Instagram @schoolnightvegan.
Celeriac steak with mash and gochujang sauce 1 HOUR + MARINATING | SERVES 4 | EASY | LC
Slow-roasted celeriac has a wonderful ‘meaty’ bite and a unique mellow flavour. 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.
CELERIAC STEAKS
celeriac 800g
red wine (check it’s vegan) 120ml
olive oil 80ml
liquid smoke or smoked paprika 1 tbsp
この記事は Olive の October 2020 版に掲載されています。
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この記事は Olive の October 2020 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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