Braised Celeriac Reuben Sandwich

Name: Braised Celeriac Reuben Sandwich
Total time: 3 h
Yield: 4
Ingredients: 750 ml low-sodium vegetable broth; 60 ml less-sodium soy sauce; 4 cloves garlic, smashed; 2 bay leaves; 15 ml liquid smoke; 15 ml miso paste; 10 ml black pepper; 5 ml ground coriander; 3 g salt; 450-675 g whole celeriac, scrubbed and unpeeled (1-2 whole heads); 15 ml olive oil; 120 ml beet juice; 30 g brown sugar; 3.75 ml garlic powder; 10 ml paprika; 5 ml onion powder; 5 ml mustard powder; 4 slices rye bread; 60 ml Thousand Island dressing; 8 slices Swiss cheese; 120 g sauerkraut; 60 ml oil for brushing

A vegetarian take on the classic Reuben sandwich, featuring tender, pastrami-like slices of braised celeriac, paired with tangy sauerkraut and melted cheese.

3 hr

easy

617kcal

calories

49g

carbohydrates

37g

fat

fiber

23g

protein

1703mg

sodium

15g

sugar

Dinner Lunch Entree Sandwich American

Ingredients

750 ml low-sodium vegetable broth

60 ml less-sodium soy sauce

4 cloves garlic, smashed

2 bay leaves

15 ml liquid smoke

15 ml miso paste

10 ml black pepper

5 ml ground coriander

3 g salt

450-675 g whole celeriac, scrubbed and unpeeled (1-2 whole heads)

15 ml olive oil

120 ml beet juice

30 g brown sugar

3.75 ml garlic powder

10 ml paprika

5 ml onion powder

5 ml mustard powder

4 slices rye bread

60 ml Thousand Island dressing

8 slices Swiss cheese

120 g sauerkraut

60 ml oil for brushing

Directions

Step 1

Preheat the oven to 175°C.

Step 2

In an oven-safe saucepan, whisk together the vegetable broth, soy sauce, garlic, bay leaves, liquid smoke, miso paste, black pepper, coriander, and salt. Add the whole celeriac to the saucepan and drizzle with olive oil. Add more broth if needed to ensure less than 5 cm of celeriac is above the liquid. Cover the saucepan and braise in the preheated oven for about 1.5 hours, turning the celeriac halfway through. Once done, remove the celeriac from the liquid and let it cool for about 30 minutes.

Step 3

In a bowl, whisk together beet juice, brown sugar, soy sauce, garlic powder, pepper, paprika, onion powder, mustard powder, and 180 ml of the reserved cooking liquid to prepare the marinade.

Step 4

Using a mandoline, slice the cooled celeriac into 1.5 mm thick slices. Add the celeriac slices to the marinade, ensuring they are well-covered. Let it sit for about 20 minutes, stirring occasionally. Drain well. The marinated celeriac can be refrigerated in an airtight container for up to 5 days.

Step 5

Spread one side of each bread slice with Thousand Island dressing. On half of the bread slices, layer 2 slices of Swiss cheese, 2 tablespoons of sauerkraut, and about 115 g of braised celeriac. Top with the remaining bread slices. Brush the outsides of the sandwiches with oil. In a large skillet over medium heat, cook the sandwiches, turning halfway through, until golden brown and the cheese is melted, about 8-10 minutes per batch.