Seven-Hour Confit Celeriac and Seitan with Dried Fruit Couscous
450 min 1 serving 1350 kcal · 72.5 g proteinLevel: Expert
The nutritionist's note
1,350 kcal and 72 g of protein: 35 g from the seitan, 13 g from the wholemeal couscous, 8 g from the chickpeas and 7 g from the almonds. The grain and the pulse complement each other on their limiting amino acids — lysine on the couscous side, methionine on the chickpea side. 37 g of fibre, the highest figure in the catalogue, 13 g of which come from the celeriac alone. 9.5 mg of non-heme iron, with the lemon juice and raw coriander added at plating as the vitamin C sources. 0 µg of B12: no fortified ingredient in this recipe.
Ingredients
1 serving
- whole celeriac300 g
- seitan roast140 g
- wholemeal couscous100 g
- cooked chickpeas90 g
- dried apricots50 g
- almonds30 g
- onions150 g
- carrots120 g
- olive oil25 g
- tomato paste20 g
- ras el hanout4 g
- vegetable stock500 ml
- lemon juice15 ml
- fresh coriander10 g
Method
- 1
Preheat the oven to 120 °C. Scrub the celeriac (300 g) under cold water without peeling it: its skin holds it together as a single block through the seven hours.
- 2
Brown it whole for 8 minutes over high heat on all sides in a casserole with 10 g of olive oil, until the skin is deep brown — this is the only Maillard reaction in the dish, the long covered cook will produce none.
- 3
Set the celeriac aside and sauté the sliced onions (150 g) and the carrots cut into large chunks (120 g) for 8 minutes in the pan juices.
- 4
Add the ras el hanout (4 g) and the tomato paste (20 g), toast them dry for 1 minute, then add the vegetable stock (500 ml).
- 5
Set the celeriac back on this bed, cover tightly and cook for 6 hours at 120 °C, basting it with its juices every 90 minutes: its pectins break down slowly and it ends up meltingly soft to the core, a spoon should go through without effort.
- 6
Only at the sixth hour, pat the seitan roast (140 g) dry, brown it in a pan for 6 minutes with 5 g of olive oil and slide it into the casserole for the final hour — seitan has no collagen to melt, and beyond an hour it merely soaks up stock and turns spongy.
- 7
Take out the casserole, remove the celeriac and the seitan, strain the juices and reduce them by half over high heat, 12 minutes, until they coat the back of a spoon.
- 8
Add the chickpeas (90 g) to the reduced juices and leave them 5 minutes over low heat to soak them up.
- 9
Toast the almonds (30 g) dry in a pan for 4 minutes and crush them roughly.
- 10
Hydrate the wholemeal couscous (100 g) with 150 ml of hot stock and 10 g of olive oil, cover for 6 minutes, fluff it with a fork and fold in the apricots cut into strips (50 g) and the almonds.
- 11
Open the celeriac with a spoon, slice the seitan, plate both over the couscous, spoon over the chickpea juices, add the lemon juice (15 ml) and scatter with chopped coriander (10 g).
Nutrition facts
per serving
| Energy | 1350 kcal |
|---|---|
| Protein | 72.5 g |
| Carbohydrates | 154 g |
| Fat | 49.5 g |
| Fibre | 37.5 g |
| Iron | 9.5 mg |
| Vitamin B12 | 0 µg |
Potential allergens
- gluten
- tree nuts
- sulphites
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