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Discover mouthwatering plant-based recipes perfect for any occasion! From hearty mains to tantalizing desserts, elevate your culinary experience with our diverse collection of occasional plant-based dishes.
Our passion is to help food service professionals, from chefs to bakers and baristas to adopt their menus towards more plant-based dishes that are good for their kitchen, diners, and our planet.
A global average meal today has a carbon footprint of 1,6 kg CO2e. To meet the Paris Agreement goals, we need to change our eating habits and reduce the average carbon footprint per meal to 0,4 kg CO2e. Replacing dairy products with plant-based alternatives is a good way to reduce your carbon footprint.
Begin by shaving the vegetables with a
mandoline. Add tomato paste and kombu. Toss the vegetables in oil and transfer to oven trays and roast for about 45 minutes at 150°, checking about every 20 minutes, and rotating to prevent burnt edges. Once cooked, place the roasted vegetables into a pan, add water and simmer for about 40 minutes. Sieve. Whisk in the dry ingredients until completely incorporated and reduce to the desired consistency.
To roast the celeriac:
Leaving it whole, clean it and prick with a fork about 40 times. Rub the whole celeriac with smoked sea salt and olive oil and roast on a tray for about 2 ½ hours at 170°, quenching it every 20 minutes until nicely caramelised.
To make the parsnip crème:
Roughly cut the parsnip, cover with Flora Plant 31%, add the lemon and boil until soft. Push through a sieve and reduce until it starts to caramelise. Add Flora Plant B+tter and season to taste.
For the vegetable medley:
Clean the carrots and blanch in salted water before roasting with a blowtorch. Season with a little Phase Professional. Clean the beetroot, add the Flora Plant B+tter and sea salt and cover in aluminium foil and cook in the oven.
Sprinkle the purple potatoes with a little Phase Professional
and roast in the oven before allowing to cool. Press with the
back of a spoon and fry in Flora Plant B+tter.
To plate:
Arrange the vegetable medley in the centre of the
dish and top with a wedge of roasted celeriac. Surround with a generous helping of jus. Garnish with fried mushrooms and roasted silver onions, and serve.
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Servings10 portions
