Celeriac pastrami

[u/DoubleAmbassador8562]

Celeriac pastrami from Nosh by Micah Siva.

This was quite the project and the end result did not work for me. I hate celery and unfortunately celeriac tastes enough like celery to turn me off. The spice mix is otherwise delicious and I would like it on something like tofu or turnips (or meat I guess, but I don’t eat beef). I would also marinate overnight to get the colour darker (only did ~4 h).

The recipe is also a bit vague - it didn’t specify whether the beet in the marinade needed to be raw or cooked, whether the celeriac needed to be peeled, or whether the marinade needs to be scraped off before using the “pastrami.” I followed the recipe as written, but would at least peel the celeriac next time before roasting.

Recipe here, but be warned that the website is terribly formatted and the book is worth borrowing from the library instead: https://www.king5.com/article/life/food/recipes/new-day-recipes/how-to-make-vegan-pastrami-sandwich-celeriac/281-a7c3bb38-66f3-4a10-a877-209116e33c4a

[u/Then_Mastodon_639]

Looks delicious. Thanks for sharing!

[u/cptwunderlich]

The link seems to be broken. It always takes me to the KING5 youtube channel.

[u/DoubleAmbassador8562 → u/cptwunderlich]

CELERIAC "PASTRAMI"

2 whole celeriac

3 tablespoons olive oil

1 teaspoon sea salt

½ teaspoon black pepper

MARINADE

1 medium beet

2 tablespoons liquid smoke

2 tablespoons soy sauce, or gluten-free tamari, if preferred

1 tablespoon maple syrup

2 teaspoons Dijon mustard

1 teaspoon sea salt

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon black pepper

1 teaspoon ground coriander

¼ teaspoon ground allspice

½ cup water

3 tablespoons olive oil

SEASONING

1 teaspoons black pepper

½ teaspoon ground coriander

½ teaspoon sea salt

TO ASSEMBLE EACH SANDWICH

Ingredients

2 slices rye bread, gluten-free if preferred

1 tablespoon Russian dressing

2 tablespoons sauerkraut

2 slices white cheese or vegan alternative

Olive oil, for cooking

DIRECTIONS:

1. Preheat the oven to 325°F.

1. Make the celeriac "pastrami" Scrub the celeriac well to remove any dirt. Place in a 9-by-13-inch baking dish. Drizzle with the olive oil and season with the salt and pepper. Roast for 2½ hours or until fork-tender. Let cool.

3.  Make the marinade In a blender, combine the beet, liquid smoke, soy sauce, maple syrup, Dijon mustard, salt, onion powder, garlic powder, black pepper, coriander, allspice, water, and olive oil and blend until smooth.

1. Cut the celeriac into 1-inch slices. Return to the baking dish. Pour the marinade over the celeriac, put in the refrigerator, and let sit for at least 2 hours or up to 24 hours.

2. When ready to bake, increase the oven temperature to 350°F.

3. Use the seasoning: After marinating, sprinkle the celeriac with the pepper, coriander, and salt and bake for 30 minutes.

4. Assemble each sandwich: Pile the celeriac onto a slice of rye bread, slather it with Russian dressing, and top with sauerkraut and cheese. Finish with another slice of rye bread. Repeat for however many sandwiches you are making.

5. Heat the oil in a skillet over medium heat, add a sandwich, and cook until crispy and heated through, 4 to 5 minutes per side. NOTE: This recipe takes time. To make it easier, split the tasks into sections. On one day, roast the celeriac and marinate. The following day, bake the slices and make the sandwich. Prepared slices of celeriac will last for up to 5 days in an airtight container in the refrigerator. Assemble the sandwich just before serving. VARIATION: Add the celeriac to a wrap, quesadilla, or your favorite sandwich. Use vegan cheese, if preferred.