Miso-Glazed Celeriac with Purple Potato Puree

Instructions

1. start by peeling the celery root from its skin and slicing it into thick round steaks. Score the surface with a knife by cutting deep into the steaks - this will help absorb the marinade better and cook quicker. Steam for a few minutes to tone down the raw taste of celery, until tender throughout. Drain to remove excess water.
2. prepare the marinade by mixing 1 packet of miso paste in a bowl with sunflower oil, soy sauce and lime juice.
3. place the celeriac steaks in the marinade, coating them all well and cover, allowing them to rest for a few hours, ideally overnight in the fridge.
4. prepare a very hot grill pan and grill the celeriac steaks on both sides until charred. Once done, transfer the grill pan into the oven at 180 degrees, and bake for about 10mins.
5. In the meantime boil the purple potatoes (cut into cubes but not peeled) in salted water, until very tender. Drain and allow to steam out the remaining water.
6. Prepare the greens you chose by lightly stir-frying them
7. Peel the potatoes and transfer the pulp into a bowl to mash them with salt, pepper and Alpro cooking cream until you reach a smooth consistency.
8. Do not throw away the potato peel! Place it in the oven with the baked celeriac until its crispy.
9. Prepare the miso caramel by cooking 1 packet of miso paste and adding a pinch of brown sugar and a little soy sauce. Once dissolved add a splash of Alpro cooking cream to thicken the sauce until it looks like caramel.
10. Plate the ingredients: first place the purple potato puree to one side and smearing it over the plate with the back of a spoon or a decorative spatula; then add the celeriac steak to one side; top it with lime juice, thin jalapeño slices and a chiffonade of fresh basil; place the greens to one side; drizzle the miso caramel over and top with crushed unsalted peanuts. I also added the crispy potato peel for additional texture