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Roasted Celeriac Reubens
Roasted Celeriac Reubens
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Prep Time:
30 minutes
Cook Time:
100 minutes
Total Time:
180 minutes
Vegetarian twist on a classic Reuben sandwich using tender, pastrami-flavored roasted celeriac slices.
Ingredients:
  • 3 cups low-sodium vegetable broth, or more as needed
  • 1/4 cup less-sodium soy sauce
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 tablespoon liquid smoke
  • 1 tablespoon miso paste
  • 2 teaspoons black pepper
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1 to 1 1/2 pounds whole celeriac, scrubbed and unpeeled (1 to 2 whole heads)
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect temperature to create delicious dishes.
  • Combine 3 cups of broth, 1/4 cup soy sauce, garlic, bay leaves, liquid smoke, miso paste, 2 teaspoons black pepper, coriander, and salt in an oven-safe saucepan. Place celeriac in the saucepan and drizzle with oil, ensuring that less than 2 inches of celeriac is above the liquid. Add up to 1 cup of extra broth if needed. Cover the saucepan.
  • Roast in the preheated oven, turning halfway through, until the celeriac is soft when pierced with a fork, for about 1 1/2 hours. Remove the celeriac from the cooking liquid, saving the liquid. Allow the celeriac to cool for approximately 30 minutes.
  • In a bowl, combine beet juice, brown sugar, soy sauce, garlic powder, pepper, paprika, onion powder, mustard powder, and 3/4 cup reserved cooking liquid to create the marinade.
  • Thinly slice the cooled celeriac using a mandoline. Place the slices in the marinade in a bowl, ensuring they are completely covered. Add more reserved cooking liquid if necessary.
  • Allow the mixture to rest for approximately 20 minutes, giving it a gentle stir every now and then; then ensure it is well drained. (For optimal results, refrigerate the marinated celeriac in a sealed container for up to 5 days.)
  • Take each slice of bread and generously spread one side with a flavorful tablespoon of Thousand Island dressing. Then, for every sandwich, layer on 2 slices of cheese, 2 tablespoons of tangy sauerkraut, and approximately 4 ounces of delectably braised celeriac.
  • Brush the outsides of the sandwiches with oil then cook them in a large skillet over medium heat, turning halfway through, until they are golden brown and the cheese is melted, for 8 to 10 minutes. Work in batches if needed.

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