Cider-Braised Celery Hearts with Mustard Velouté, Pickled Kumquat and Rye-Walnut Crumble

01

Ingredients

• 4 kumquats (about 60 g), scrubbed, seeded and thinly sliced
• 2 tablespoons apple cider vinegar, divided
• 2 tablespoons water
• 1 tablespoon granulated sugar
• 3/4 teaspoon fine salt, divided
• 1 thick slice dark rye bread (about 45 g), torn
• 1/4 cup (30 g) walnut halves
• 1/2 teaspoon fresh thyme leaves, plus 2 thyme sprigs
• 3 tablespoons extra-virgin olive oil, divided
• 2 small celery hearts (about 900 g total), outer stalks trimmed, halved lengthwise with the cores intact
• 1 tablespoon vegan butter
• 3 small shallots, thinly sliced and divided
• 1 cup (250 mL) cloudy non-alcoholic apple cider
• 1 cup (250 mL) low-sodium vegan vegetable broth, divided
• 1 teaspoon vegan Dijon mustard made without wine
• 1 small Yukon Gold potato (about 120 g), peeled and diced
• 1/2 cup (125 mL) unsweetened vegan oat cream
• 1 tablespoon vegan whole-grain mustard made without wine
• 1/4 teaspoon ground black pepper
• 1/4 cup small celery leaves, for garnish

02

Prepare the dish

1. Make the pickle: combine the kumquat slices, 1 tablespoon apple cider vinegar, water, sugar and 1/4 teaspoon salt in a small bowl. Stir until the sugar begins to dissolve and set aside for at least 20 minutes, stirring twice.
2. Heat the oven to 175°C (350°F). Pulse the rye bread, walnuts and thyme leaves in a food processor until coarse crumbs form. Toss with 1 tablespoon olive oil, spread on a small tray and bake for 10 to 12 minutes, stirring once, until crisp and fragrant. Cool on the tray.
3. Remove any tough strings from the outer celery stalks with a vegetable peeler while keeping each heart attached at the core. Season the cut sides with 1/4 teaspoon salt.
4. Heat 1 tablespoon olive oil and the vegan butter in a wide lidded sauté pan over medium-high heat. Place the celery cut-side down and sear for 4 to 5 minutes, until deeply golden. Turn and cook the rounded sides for 2 minutes.
5. Add half of the sliced shallots and the thyme sprigs around the celery. Cook for 2 minutes, then add the apple cider and 1/2 cup vegetable broth. Bring to a simmer, cover and braise over medium-low heat for 25 to 30 minutes, turning once, until a paring knife slides through the thickest stalk with little resistance.
6. Transfer the celery to a warm plate and cover loosely. Discard the thyme sprigs. Stir the vegan Dijon and remaining 1 tablespoon apple cider vinegar into the braising liquid, then simmer uncovered for 6 to 8 minutes until glossy and reduced to about 1/3 cup. Taste and add up to 1/4 teaspoon salt if needed.
7. While the celery braises, make the velouté. Heat the remaining 1 tablespoon olive oil in a small saucepan over medium heat. Add the remaining shallots and cook for 3 minutes without browning. Add the potato and remaining 1/2 cup vegetable broth, cover and simmer for 12 to 15 minutes until the potato is very tender.
8. Add the oat cream and whole-grain mustard to the saucepan. Blend until completely smooth, then pass through a fine sieve for a polished texture. Return to low heat, season with black pepper and keep warm without boiling.
9. Drain the kumquat slices just before plating. Rewarm the celery gently in the reduced cider glaze for 2 minutes, spooning the glaze over the stalks.