Spicy roast celeriac cold cuts
- Vegan - Lactose-free - Gluten-free
Preparation time: 60 minutes - Difficulty level: easy
Ingredients:
- 1 small or medium celeriac
- 2 bay leaves
- 4 each allspice, juniper berries, cloves
- 2 tsp sea salt
- freshly ground pepper
- 3 tbsp medium-hot mustard
- 2 tbsp vegan mayonnaise
- 1 small or medium celeriac
- 2 bay leaves
- 4 each allspice, juniper berries, cloves
- 2 tsp sea salt
- freshly ground pepper
- 3 tbsp medium-hot mustard
- 2 tbsp vegan mayonnaise
Delicious as a savory bread topping, with salads or simply as a side dish with vegetables.
Preparation:
Preheat the oven to 180 degrees hot air
You can roughly brush the celeriac under water with a vegetable brush or peel it thinly.
Then put it in plenty of water, add 1 teaspoon of salt and the spices and cook for approx. 20-30 minutes, depending on the size.
Leave the celeriac to cool for approx. 1 hour, then coat it with approx. 2 tbsp mustard and season it all over with salt and pepper.
Now you can place it in a roasting pan or on a baking tray and bake at 180 degrees for approx. 15-20 minutes.
Allow the celeriac to cool well and mix the remaining mayo and mustard.
Once the celeriac has cooled, slice it thinly on a vegetable slicer and spread all the slices with the mustard mayonnaise, lay them on top of each other like roast meat and leave to marinate overnight.
Keeps in the fridge in a tightly sealed tin for at least 1 week.
