Vegetarian Pan Roast With Turnip Truffle And Thyme Recipe

About this recipe

A hearty and flavorful vegetarian pan roast featuring turnip, celery root, and truffle, simmered with aromatic herbs and cream for a satisfying dinner option.

Ingredients

• 500 g X 2 Organically Grown Potato Combo
• 125 g Mooz Butter Garlic & Herbes
• 80 g Knorr Vegetables Stock Cubes
• 250 ml Amul Whipping Cream
• 30G Primi Piatti Thyme Flakes
• 100 g Sambar Onion Peeled
• 200 g Orange Carrot (Gajar)
• 150 g Spring Onion (Kandychi Path)
• 100 g Celery
• 1 Kg Shitake Black Mushrooms
• 50 g Zoff Premium Indian Bay Leaf
• 1 kg Puro Healthy Salt (Sendha Namak)
• 100 g Catch Sprinklers - Black Pepper Powder
• 250 Ml Urbani Oil White Truffle

Instructions

1. 1. Melt 1 tablespoon of butter in a large pot over medium heat. Add 1/4 cup diced celery and 1/4 cup diced potato. Sweat the vegetables gently without allowing them to brown, about 5 minutes.
2. 2. Add 2 cups of vegetable stock, 1 cup of heavy cream, 1 bay leaf, 6 sprigs of thyme, and a pinch of salt and black pepper. Simmer the mixture until the vegetables are tender, about 15 minutes.
3. 3. In a separate pan, melt 1 tablespoon of butter over medium heat. Add 1/2 cup diced sambar onion, and 1/4 cup diced potato. Sweat the vegetables gently until softened, about 8 minutes.
4. 4. Add 2 cups of white wine to the pan with the onion mixture and bring to a simmer. Reduce the wine by half, about 10 minutes. Add 3 cups of water and the reserved bay leaf and thyme sprigs. Simmer gently for 15 minutes, then strain the liquid through a fine sieve and reserve.
5. 5. Combine the strained liquid with the simmered vegetable mixture. Adjust seasoning with salt and black pepper as needed. Ladle the pan roast into serving bowls.
6. 6. Drizzle each bowl with 1 teaspoon of truffle oil and garnish with thinly shaved black truffle. Serve warm.