CELERIAC OR TURNIP ROAST
A HEALTHY ALTERNATIVE TO TRADITIONAL BEEF ROAST
Lately, I have decided to try to make a celeriac (or turnip) roast after seeing several videos of this kind on social media. The problem? In order to roast vegetable and make it look like the real thing, they are always using a smoker, an equipment that I unfortunately do not have at home (just like you probably). The idea? Testing a similar recipe, but in the oven.
I think it turned out well! Here is the result.
Roast celeriac or turnip roast offers a good taste that is very similar to white meats, but with a vegetable texture (of course!), so it's a lot more juicy. The result is very interesting and perfect with pizza, sandwiches or simply served sliced with a vegan sauce and steam vegetables.
Want to try? You will find below all the ingredients and steps in detail. Feel free to share your essays and your impressions in the comment box below.
Preparation | 15 minutes
Cooking | 1 hour 40 minutes
½ tsp (2.5 ml) Miso Damari
1 tsp (5 ml) soy sauce (Kikkoman)
¼ tsp (1.25 ml) Maggi Aroma
1 tsp (5 ml) vegan chicken broth (I used Better Than Chicken Broth veggie)
1 tsp (5 ml) of maple syrup
Salt and pepper to taste
A few slices of onion
1 branch of fresh rosemary
2 fresh bay leaves
1 clove of garlic
1 drizzle of sesame oil
1 drizzle of olive oil
1 tbsp (15 ml) Violife or Earth Island vegan parmesan
2 fresh chives leaves
Preheat the oven to 400 ° F (200 ° C).
Peel the root vegetable (celeriac or turnip, depending on your choice).
Stitch the root vegetable with a sharp knife or metal skewer (avoid wooden sticks, they could break and leave wood particles in the your vegetable).
Place the root vegetable on an aluminum sheet.
In a small bowl, mix together the first 5 ingredients to make the marinade.
Then brush the root vegetable with the marinade. Set aside some marinade for further step (number 10).
Add salt and pepper to taste.
Add sliced onions, sliced garlic clove, herbs and the olive & sesame oil.
Close the aluminum sheet and bake at 400 ° F (200 ° C) for one hour or until you can insert a knife into the root vegetable and the resistance is medium.
Open the aluminum sheet, take the marinade you have set aside and add 1 tbsp (5 ml) of Violife or Earth Island vegan parmesan and 2 chopped chive stems. Mix well.
Using a brush or your fingers, spread the mixture on the roast (be careful, it's hot).
Return the roast in the oven and cook uncovered for another 30 minutes.
After 30 minutes, grill for 10 minutes.
Take out of the oven and let it cool a few minutes.
Cut into slices and serve.