RECIPE // beet tartar with seaweed, leek ask and root of celery

Beet tartar

  • 3-4 medium-sized beets
  • 2 tbsps of soy sauce
  • 1 tbsp of sesame seed oil
  • ½ a sheet of nori

Wash and peel your beets. Fill a pot halfway up with water and bring it to a boil, once the water is boiling, add the whole beets. Boiled them for 10 minutes. Then take them out of the water and let them cool to room temperature.  

You can use fresh beets for this recipe, but I find that the texture of the boiled beet is more pleasant, if you prefer raw beets, which are crunchier, then skip the previous step and start here.

Slice your beets into thin slices, I used a mandolin iron on medium thickness. Once you have your beet slices, add them to a container along with soy sauce, sesame seed oil, and ripped-up nori sheets. Close the container and give it a good shake to thoroughly distribute the marinade. Let the beet slices marinate for at least 60 minutes.

Then take your slices out of the marinade and cut the slices into tiny brunoise style cubes, by cutting the slices into thin strips before turning the slices around and cutting them again. You can place several slices on top of each other, otherwise, this will be very time-consuming.

Place a stainless steel ring in the middle of your place and fill it with the beet cubes. Gently press down with a spoon to fill out the space completely. Place in the fridge until your other elements are ready.

(you can also add some of the purée in the middle of the beet cylinder)

Leek ash tuille

  • 2,5 tbsps of flour
  • 1 tsp of sugar
  • ½ tsp of salt
  • 2 tbsps of oat milk
  • 1 tsp of powdered egg replacer + 1 tbsp of oat milk
  • 2 tsps of leek ash (see the guide below on how to make it)

Leek ash gives the tuille both flavour and colour. Wash a raw leek and separate the layers. Place on a baking tray and bake at a high temperature until burned, and I mean burned. It has to be completely charred up and dry. Place the ashy leek in a spice grinder or food processor and blend until you have a fine powder. This is your leek ask. Store it in a closed container and it can be used for months going forward.

Set your oven to 180 degrees C. Mix your dry ingredients in a bowl and mix together, then add your wet ingredients. Add only 1 tsp of leek ash to the batter and save the other one for a little bit. Once the batter is consistent and smooth, transfer it onto a silicone baking mold. The one I am using in this video has a beehive pattern.

With a spatula smooth out the batter, into the mold, making sure that no excess batter is left to mess up the pattern. Before baking your tuilles, drizzle the remaining 1 tsp of leek ask onto the batter and smooth out once again. This will create a deep black colour for your tuille, rather than the previous greyish tone.

Bake for 3-4 minutes, and remove the tuille from the mold quickly while it is still warm, this way you’ll have a higher chance of keeping the tuille intact. Let them cool before carefully placing them on your dish before serving.

Root of celery purée

  • 200 grams of root of celery
  • 200 ml oat milk
  • 100 ml plantbased cream
  • 75 g plantbased butter
  • Salt and pepper to taste

Wash, peel, and cut your root of celery, or celeriac, into small cubes. The smaller they are, the faster they cook. I recommend cutting them 2-3 cm thick. Place them in a pot with oat milk and plantbased cream and bring to a slow boil. Let it simmer for 30-45 minutes.

When the root of celery is completely softened, take the pieces out of the pot and add them to a food processor. Process briefly, before adding your cold plantbased butter. Then process until smooth. If you want your purée thinner you can add a bit of the milk/cream mixture from the pot (otherwise it is great in sauces and soups so save it).

When the purée is as smooth as it gets, run it through a strainer to get that final extra smooth finish. Then transfer the puré to a squeeze bottle and refrigerate until serving.

Assembling the dish

Place the tuille on top of the beet cylinder. Then fill out sections of the tuille’s beehive pattern with the purée. Finish by decorating with fresh herbs.  


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