Hazelnut-Crusted Celeriac with Red Currant Jus and Braised Leeks

01

Ingredients

• 2 large celeriac roots (about 1.2 kg total)
• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon fine sea salt, divided
• 1/2 teaspoon black pepper, divided
• 1/2 cup roasted hazelnuts, finely chopped
• 1/3 cup vegan panko breadcrumbs
• 1 teaspoon fresh thyme leaves
• 2 teaspoons Dijon mustard
• 1 can (398 mL) cannellini beans, drained and rinsed
• 1/2 cup low-sodium vegetable stock, plus more as needed
• 1 tablespoon fresh lemon juice
• 8 baby leeks, trimmed and rinsed carefully
• 3/4 cup low-sodium vegetable stock, for braising
• 1 teaspoon maple syrup
• 1 cup fresh or frozen red currants
• 1/2 cup low-sodium vegetable stock, for the jus
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 1 teaspoon cornstarch mixed with 1 tablespoon cold water
• 12 small flat-leaf parsley leaves

02

Prepare the dish

1. Heat the oven to 200°C (400°F). Peel the celeriac and cut four even rounds about 3 cm thick. Reserve the trimmings for soup or stock.
2. Rub the rounds with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Place on a parchment-lined tray, cover tightly with foil and roast for 30 minutes.
3. Combine the hazelnuts, panko, thyme and 1 tablespoon olive oil. Remove the foil, brush the tops of the celeriac with Dijon, press on the hazelnut mixture and roast uncovered for 20 to 25 minutes, until tender and deeply golden.
4. While the celeriac roasts, blend the cannellini beans, 1/2 cup vegetable stock, lemon juice, remaining 1/2 tablespoon olive oil, 1/4 teaspoon salt and a pinch of pepper until very smooth. Warm gently in a small saucepan, thinning with stock one tablespoon at a time if needed.
5. Lay the baby leeks in a wide skillet with 3/4 cup vegetable stock, 1 teaspoon maple syrup and 1/4 teaspoon salt. Cover and simmer gently for 12 minutes. Uncover and cook 3 to 5 minutes more, turning once, until glazed and tender.
6. For the jus, simmer the red currants, 1/2 cup vegetable stock, balsamic vinegar and 1 tablespoon maple syrup for 8 minutes. Press through a fine sieve into a clean saucepan, return to a low simmer and whisk in the cornstarch slurry. Cook for 1 minute until glossy, then season with a small pinch of salt.
7. Rest the celeriac for 5 minutes so the crust sets. Taste the purée, leeks and jus separately and adjust salt or acidity before plating.