Celeriac Reuben Sandwich (Vegan)

For the Celeriac
1 leek (roughly chopped)
1/4 bulb fennel (roughly chopped)
2 red onions (quartered)
2 cloves garlic (crushed with the flat of a knife)
2 bay leaves
1 full celeriac (scrubbed well but not peeled)
2 tbsp extra virgin olive oil
salt and pepper
450 ml vegetable stock
1 tbsp liquid smoke
1 tbsp brown miso
85 ml white wine
2 tbsp dark soy sauce

For the Marinade
50 ml roasting juice
100 g peeled cooked beetroot
1/2 tsp old bay seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
2 tsp soy sauce
150 ml water

Make the Celeriac:

Preheat the over to 180c.

In a cast iron dutch oven with a lid, place the leek, fennel, onions and garlic.

Rub the outside of the celeriac with the oil and season liberally with salt and pepper. Place in the centre of the stock pot with the other vegetables.

Pour in the stock, liquid smoke, miso, white wine and soy sauce. Place the lid on and pop it in the oven for a total of 1.5 hours, turning half way through.

Once cooked, remove the celeriac from the oven. A skewer should insert easily through the centre.

Set aside to cool, reserving the liquid remaining in the dutch oven.

Make the Marinade:

Roughly grate the cooked beetroot into a small, deep plastic tupperware container.

Into the same container, place all the remaining ingredients and mix well. Leave to stand for 10-20 minutes until the liquid is a beautiful dark red.

Strain out the solids from the marinade using a fine mesh sieve and discard. Reserve the liquid.

To Finish:

When cool (after about 30 min) remove the celeriac from the pot and slice using a mandolin into 3mm slices

Carefully set the sliced celeriac into the tub of marinade and leave to marinate
for 10 minutes.

Remove the slices from the marinade and lay them on a piece of kitchen towel to absorb the excess liquid.

Arrange on a BEAUTIFUL rye bread sandwich with your fave vegan cheese, vegan mayo, sauerkraut, pickles and wholegrain mustard!

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