Main Dishes

Bärta vegan protein cubes with celeriac puree & gremolata

1 package swedish Bärta with chili and lime or soy skewers or tofu cubes (360 gr),
1 tbsp olive oil,
2 garlic cloves,
1/4 tsp salt, black pepper and lemon zest

Celeriac Puree:
1 large celeriac, peeled and diced (about 2 heaping cups),
1 tablespoon olive oil,
1 large red onion chopped,
2 garlic cloves- rough chopped,
1 cup water,
¼ teaspoon salt
¼ teaspoon white pepper

Celery Gremolata:
2 cups of celery leaves and stems,
½ cup olive oil,
1–2 garlic cloves,
Zest of  one meyer lemon, plus 1-2 teaspoons lemon juice,
½ cup salt and white pepper


1.Preheat oven to 180 C, in a small bowl olive oil, garlic, pepper, lemon zest and salt. Brush all sides of the Bärta or tofu with the marinade and liberally coat the top -place on parchment paper. Place in the oven for 30 minutes or until golden.While the it is baking make the Celeriac  Puree.

2. Peel the celeriac using a sharp paring knife and dice.  Heat oil over medium heat in a large skillet and saute the onion and garlic until golden and fragrant, about 2-3 minutes. Add the celeriac and water. Bring to a simmer, cover and simmer gently for 10 minutes or until fork tender. When tender, add the celeriac and any remaining liquid into the blendtec.  Blend until smooth, add salt, pepper and more water to get a silky smooth consistency.

3.Divide the Celeriac Puree among two bowls, top with the Bärta or Tofu and spoon a little Gremolata over top.

To make Celery Gremolata: place all gremolata ingredients into the food processor. Mix on high speed until smooth. Store in a jar in the fridge for up to 1 week.


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