Root Vegetable Reuben
Horseradish Crème Fraîche, Celery Root, Sauerkraut, and Marbled Rye Bread
Chefs Dave Grant and Rocky Hunter of Gladys | Denver
Adapted by StarChefs | july 2022
INGREDIENTS:
Horseradish Crème Fraîche:
Yield: 1 quart
175 grams extra firm silken tofu
20 grams Dijon mustard
17 grams apple cider vinegar
15 grams lemon juice, plus more for seasoning
3 grams salt, plus more for seasoning
250 grams neutral oil
40 grams prepared horseradish
Freshly cracked black peppercorns
Spice Rub:
Yield: 1 pint
70 grams Montreal steak seasoning
20 grams smoked paprika
6 grams cayenne pepper
15 grams onion powder
2 grams ground cloves
Marinade:
Yield: 4 quarts
63 grams peeled garlic cloves
200 grams red beets, washed, peeled, and cubed
2.84 kilograms vegetable stock
15 grams salt, plus more for seasoning
300 grams apple cider vinegar, plus more for seasoning
Marinated Celery Root:
1.43 kilograms celery root, scrubbed very well, top and tail removed
Canola oil
To Assemble and Serve:
Yield: 1 sandwich
Vegan butter
2 slices vegan marbled rye bread
Sauerkraut
Salt
METHOD:
For the Horseradish Crème Fraîche:
In a Vitamix blender, combine tofu, mustard, vinegar, lemon, and salt. Blend on low speed and slowly increase until smooth, stopping the blender to scrape the sides if necessary. While blending on high speed, slowly and steadily stream in oil. Scrape into a 1-quart mixing bowl and stir in horseradish. Season with pepper and more salt and lemon, as needed. Transfer to a 1-quart deli container and refrigerate.
For the Spice Rub:
In a mixing bowl, stir to combine all ingredients. Transfer to a 1-pint deli container and reserve.
For the Marinade:
In a Vitamix blender, combine garlic, beets, and 1.42 kilograms vegetable stock. Blend on low speed, slowly increasing the speed until it reaches high. Blend until beets and garlic resemble a fine, sand-like texture. Strain mixture through a fine-mesh strainer into a 6-quart, nonreactive container and compost any remaining pulp. Skim off foam from marinade and discard. Add salt, vinegar, the remaining vegetable stock, and 45 grams Spice Rub. Whisk until just combined. Season with more salt, vinegar, and spice rub as needed. Refrigerate.
For the Marinated Celery Root:
Spiralize celery root, composting or reserving all scraps for vegetable stock. Fill a 12-quart stock pot with canola oil with 4 inches of space remaining. Over low flame, heat oil until 300°F. In batches, slowly drop the spiralized celery root into the oil. Cook until tender, but not crispy. Use tweezers to stir celery root and check doneness. Using a spider strainer, carefully remove celery root from oil and transfer to a parchment-lined sheet tray. Return oil to 300°F. Repeat until all celery root is cooked. Dust cooked celery root with Spice Rub, using tweezers or tongs to toss until evenly distributed. Cool to room temperature. Add celery root to Marinade. Let marinate at least 8 hours (or overnight).
To Assemble and Serve:
Spread butter onto one side of each slice of bread. Place slices on a hot flat top or griddle, butter-side down, then top each piece with a thick layer of Horseradish Crème Fraîche. Place a pile of Marinated Celery Root and sauerkraut onto the griddle and heat until warmed through. Season with Spice Rub and salt. Once the bread is toasted, top one slice with warm Marinated Celery Root and sauerkraut. Close the sandwich with the second slice, transfer to a cutting board, then cut on a bias.
