65min 4 ppl
Vegan Gratinéed Celeriac Brandade
110 minutes
4 people
Hardover 60 min or 12+ steps
110 min · 8 steps
Hard: over 60 min or 12+ steps
340 kcalper person
Protein 6g
Carbs 22g
Fats 26g
About this dish
A whole celeriac roasted until sweet and tender, then mashed with roasted garlic, white miso, capers and nori into a silky, ocean-savory purée. Finished under the grill with a golden lemon-scented breadcrumb crust, it captures all the richness of a classic salt-cod brandade without a trace of dairy or fish.
Allergy Info
Gluten, Soya, Sulphites, Mustard
Diet Info
Vegetarian, Vegan
Ingredients
Fresh Produce
- Celeriac1 large bulb, scrubbed1.4 kg
- Garlic clovesunpeeled6 cloves
- Lemon juicefresh2 tbsp
- Flat-leaf parsleyfresh, finely chopped2 tbsp
- Lemon zestfinely grated1 tsp
Tins & Jars
- Capersrinsed and finely chopped1 tbsp
Dried Goods
- Nori flakesor ¼ sheet toasted nori, crumbled1 tsp
- Coarse breadcrumbsfrom day-old sourdough or baguette, vegan30 g
Spices & Seasonings
- White pepperfreshly ground0.5 tsp
- Fine sea saltplus more to taste1 tsp
Oils & Condiments
- Extra-virgin olive oilplus extra for drizzling120 ml
- White miso paste2 tbsp
- Dijon mustard1 tsp
Utensils
- Baking sheet
- Aluminum foil
- Skewer
- Large bowl
- Potato masher
- Wooden spoon
- Gratin dish
Method
1
Preheat the oven to 200°C (180°C fan). Trim the base of the celeriac just enough for it to sit flat. Wrap the unpeeled garlic cloves in a small foil parcel with a drizzle of olive oil and seal.
Approx. 10 minutes
2
Place the whole celeriac directly on the oven rack with the foil garlic parcel alongside it. Roast until a skewer slides through the celeriac's thickest point with zero resistance, 70–80 minutes.
Approx. 80 minutes
3
Remove from the oven and let the celeriac cool until it can be handled, about 20 minutes.
Approx. 20 minutes
4
Halve the celeriac and scoop the flesh into a large bowl, discarding the skin. Squeeze the roasted garlic from its skins into the same bowl and mash together with a fork or potato masher until slightly textured, not perfectly smooth.
Approx. 5 minutes
5
Whisk the miso, Dijon mustard, lemon juice, nori flakes and capers together in a small bowl, then stir this mixture through the warm celeriac mash.
Approx. 3 minutes
6
Stream in the olive oil gradually, beating with a wooden spoon after each addition until fully absorbed and the mixture turns glossy and emulsified. Season with salt and white pepper, then fold in the parsley.
Approx. 5 minutes
7
Spoon the brandade into a shallow, oven-safe gratin dish and smooth the surface. Toss the breadcrumbs and lemon zest with a drizzle of olive oil and scatter evenly over the top.
Approx. 3 minutes
8
Switch the oven to the grill/broiler setting on high. Grill the gratin until the breadcrumb crust is deep golden and crackling, 5–7 minutes, watching closely. Serve immediately from the dish with sourdough toasts or crudités.
Approx. 7 minutes
