Fri, 25 November 2022
Tony Keogh's Celeriac Strudel
Ingredients
For the strudel:
1 small leek finely sliced
300g celeriac [grated]
3 cloves garlic minced
30ml raspberry vinegar
tsp of ground caraway
Tbsp liquid smoke or tbsp smoked paprika
50g cranberries
100g semi dried tomatoes [drained and diced]
200g firm tofu, squeezed to remove excess water and then grated
2 heaped tbsp yeast flakes
Heaped tsp dijon mustard
100g vegan pancetta or 150g mushrooms
4 large sheets of filo pastry
A little sunflower oil
For the sauce:
80g green olives
150g frozen peas [thawed]
150ml water
Tbsp dijon
Salt and pepper
Toasted Hazelnuts to garnish
Method
1. Heat a little oil in the frying pan and fry off the pancetta or mushrooms, set them aside to chill.
2. Heat a tbsp of oil in a wide saucepan and add the celeriac along with the minced garlic, caraway, liquid smoke and raspberry vinegar.
3. Allow these to cook at a high temperature stirring frequently until the celeriac and leek are softening, add the cranberries and allow them to soften and absorb the remaining liquid.
4. Add the sundried tomatoes, tofu, mustard yeast and pancetta.
5. Clear a workspace and organise the pastry, remove the sheets from the packet and cover with a damp tea towel to prevent them drying out. Take one sheet and lay it in front of you with the long ends moving away from you and brush it lightly with rapeseed oil.
6. Mound ¼ of the filling into a wide strip along the short side of the filo beginning 6 cm in from the edge furthest away from you and leaving a 6 cm border along both the long sides to the left and right.
7. Fold both the long sides in over the filling and brush both these strips with a little oil. Fold the top edge in over the filling, folding the pastry over it and then carefully roll the strudel towards you until you have something that looks like a giant spring roll.
8. Place this on the parchment lined tray and brush it with a little oil. Repeat this process with the remaining mixture. Bake in a preheated oven at 180 degrees.
9. To make the sauce blend all the ingredients in a high-speed blender until velvet smooth, serve the strudels straight from the oven with the sauce and a sprinkling of toasted hazelnuts.
