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Celeriac Fillet Recipe

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Glazed Celeriac Fillet with white bean-leek ragout and hazelnut cranberry salsa

Recipe and image courtesy Tony Keogh of Cornucopia Restaurant

Serves 4

Celeriac Fillet recipe, from Tony KeoghFor the fillet

1 large celeriac peeled, squared off and cut into 4 fillets

5 tbsp tamari or good quality soy sauce

Heaped tbsp agave or maple syrup

level tbsp smoked paprika

10g nutritional yeast flakes

2 tbsp sunflower or rapeseed oil

Tbsp vegan Worcestershire sauce [optional]

For the Ragout

Tbsp sunflower or rapeseed oil

2 medium leeks rinsed and sliced

1 large clove minced garlic

2 bay leaves

100ml white wine

100ml stock

1 can cooked cannellini beans [net 240g]

1 block silken tofu

Juice ½ lemon

Tsp Dijon mustard

Tbsp pesto

Pinch of each salt, nutmeg, clove, Pepper

For the Salsa

40g dried cranberries

40g toasted milled hazelnuts

Tsp nutritional yeast

Zest and juice half a lemon

Tsp fresh chopped mint

Method

Preheat the oven to 190ºC.  In a large bowl whisk together the tamari, syrup, paprika, yeast flakes, oil and Worcestershire sauce. Place your celeriac “fillets” into a small oven tray pour over the marinade ensuring the fillets are coated.

There should be a little excess marinade in the bottom of the tray. This will be absorbed, and it will also help the celeriac to steam as it heats up. After 45 minutes remove the foil turn over the fillets and spoon any remaining marinade over the top. Return the tray to the oven uncovered for another 10 minutes or so to cook through and absorb the remaining juices.

While the celeriac is in the oven baking, make the ragout. Bring a little oil to a shimmer in a saucepan and add the leeks along with the minced garlic and bay. Add the wine and the stock and simmer gently for a few minutes until the leek is tender and the alcohol has cooked off the wine. Add the cooked beans. In a blender puree the silken tofu, lemon, mustard, pesto and spices. Stir this into the leek mixture and bring it to a gentle simmer.

For the salsa combine all the ingredients. Serve the ragout in a bowl topped with a fillet, a dollop of soy yogurt and a sprinkling of salsa.

Greg Walsh

Greg has been teaching yoga since 1999, and is still passionate about the practice and subject, over 20 years later.  He has a particular interest in the anatomy & physiology of yoga, and how it can guide yoga practice. Greg is owner and director of Samadhi Yoga Studios. When he is not teaching yoga, he is usually traveling abroad to teach yoga!

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